NON-TIPPING CHEESE VATS
CONSIDERED BETTER Why are cheese vats in New Zealand made to tip? Most of the vats illustrated in American catalogues rest firmly on six or eight legs, and a slope is, “built into” the lining of the vat. A fixed vat appears to have several advantages, states the New Zealand Dairy Research Institute, in a news circular to dairy factories. The steam connection need not be flexible, the vat will not “creep” out of position in respect to the agitators; and it is possible to make arrangements to pipe the whey from the vat tap and thus eliminate a lot of splashing. When the present type of vat is tipped the curd tends to sweep down toward the tap. Quite a performance with, the rakes and strainer then follows. In a fixed- vat there would be no tendency for the curd to surge toward the tap once it had been pushed by rakes toward the top end. The Institute is at present using a 400-gallon- vat in the tipped positon in order to see whether there are any disadvantages not yet visualised.
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Putaruru Press, Volume XXI, Issue 1231, 22 May 1947, Page 2
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185NON-TIPPING CHEESE VATS Putaruru Press, Volume XXI, Issue 1231, 22 May 1947, Page 2
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