href="@public@vhost@g@gutenberg@html@files@40318@[email protected]#p282" class="pginternal" tag="{http://www.w3.org/1999/xhtml}a">282.

  CHAPTER XVII Cheese Factory Construction, Equipment, Organization 297-310   Locating the site, 283; The building, 284; Heating plant, 285; Curing-rooms, 286; Light, 287 Ventilation, 288; Boiler-room, 289; whey tanks, 290; Store-room, 291; The floors, 292; Arrangement of machinery and rooms, 293; Arrangements for cleanliness, 294; Equipment and supplies list, 295 Factory organization, 296.   CHAPTER XVIII History and Development of the Cheese Industry in America 311-326   The factory system, 297; Introduction of factory system in Canada, 298; Introduction of cheddaring, 299; Introduction of Swiss and Limburger, 300 Number and distribution of cheese factories, 301 Total production of cheese in the United States, 302; Rank of the leading cheese-producing states, 303; Exportation and importation of cheese by the United States, 304; Average yearly price of cheese, 305; Canadian cheese statistics, 306; Introduction of cheese-making into new regions, 307.   CHAPTER XIX Testing 327-342   The fat test, 308; Sampling the milk, 309; Adding the acid, 310; Centrifuging, 311; Reading the test, 312; testing whey for fat, 313; testing cheese for fat, 314; Reading the test, 315; The Hart casein test, 316; Solids in the milk, 317; the lactometer, 318; Calculating the solids not fat in the milk, 319 Testing cheese for moisture, public@vhost@g@gutenberg@html@files@40318@[email protected]#p320"