Formaggio; un libro per pratica di casari, patroni di fabbrica, agricolo di collegi e scuole di prodotti lattiero-caseari . uno o due rulli di legno, armati con spine orspikes, talvolta biforcato alla fine. come due rollersrevolved a disparità di aliquote, la cagliata è stata strappata in irregularfragments in modo violento. Più tardi gli stili del mulino era lame di coltello invece di picchi,e tagliare la cagliata invece di strapparla. I coltelli revolvedwith il rullo e il taglio è stato intermittente, occurringwhenever la lama di un coltello è venuto contro un pezzo di cagliata. Anumber di diversi mulini furono costruiti su questo principio. In Harris mi

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Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . one or two wooden rollers, armed with pegs orspikes, sometimes forked at the end. As the two rollersrevolved at unequal rates, the curd was torn into irregularfragments in a violent manner. Later styles of mill had knife blades instead of spikes, and cut the curd instead of tearing it. The knives revolvedwith the roller, and the cutting was intermittent, occurringwhenever a knife blade came against a piece of curd. Anumber of different mills were built on this principle. In the Harris mill, and similar kinds, the curd waspushed against a stationary knife or set«of knives, the piecesof curd passing between the knives. The Harris mill wasoperated by hand, while some other forms as the Barnardand the Fuller could be run by power. The Kasper mill is a later form in which the knives arearranged in the form of a cylinder, and the curd could be fedin continuously while the mill turned. The more modern forms of mill, as the Junker, Globe, etc., can be run by power, and the curd fed in without. Fig. 40.—The Junker Curd Mill Can be Run by Hand or by Power. stopping. The curd passes first between rollers which carryit forward steadily. Cutting disks of sheet metal, spacedabout Yi inch apart on an axle, cut the blocks of curd intolong strips like the fingers of the hand. These strips are Details of American Cheese Making Process. 199 next cut off into short pieces like the joints of the fingers, bya set of knives like those in a lawn mower. The mills can berun at high speed, and cut rapidly. The Victor mill forcesthe curd through a stationary set of knives by means of alarge revolving screw. Fig. 41.—The Globe Mill is One of the Newer Forms. (245) Draining the Curd After Milling. After mill-ing, the warm pieces of curd begin to mat together againvery quickly, and to prevent this the curd is stirred by handor with a curd fork having tines with rounded ends, so asnot to

Parole chiave associate all'immagine

• bookcentury1900
• bookdecade1910
• bookidcheesem
• booksubjectcheese