CHEESE CURINC.
COPING WITH DIFFICULTIES. Although a cheese factory I recontly visited is situated in a damp locality (says our W.iirarapa correspondent), tho 'temperature of its curing room is said to bo satisfactory. At present tho temperature is from 58 to 61. A concrete floor is largely responsible for the coolness, and also a special lining inside the matchlming of the room. In some factories in the South Island, curing rooms aro kept sufficiently cool by an artesian water sorvico, bv which the water drips on to tho roof of the building in somewhat the same manner as a water-cart acts upon the road. The cool curing of cheese is a detail of manufacture which is at present troubling makers in almost every factory, various experiments are being made. The refrigerating process, which is said to have been such n success in Canada and Victoria, was tried at the Dalefield factory, but was found to be unworkable, and the riant was taken away.
A report on the experiment is. to be made | ■by' Mr. Cuddio, Dairy Commissioner.
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Dominion, Volume 1, Issue 45, 16 November 1907, Page 3
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177CHEESE CURINC. Dominion, Volume 1, Issue 45, 16 November 1907, Page 3
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