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| Date: | 1936 |
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| Description: | Man getting out of an International M-3 truck owned by the Golden Guernsey Dairy. The truck is parked on a residential street, and the driver is carrying a... |
| Date: | 01 29 1937 |
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| Description: | A man gets into an International truck owned by Maple Hill Farm Dairy. The truck dairy truck which is parked on a dirt driveway in front of a brick buildin... |
| Date: | 03 08 1937 |
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| Description: | A man driving an International truck down a road in front of the Sterling Amherst Farms Dairy building. |
| Date: | 09 11 1936 |
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| Description: | View from across street of a man holding a carton of milk bottles and standing next to an International truck owned by Border Cities Dairy. The truck is pa... |
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| Description: | View toward the Borden Co. plant, with a truck parked in front with a man standing in the back. |
| Date: | 1909 |
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| Description: | Men with horses and wagons gathered outside the Faville Grove Farmers' Co-Operative Cheese Factory. A poster advertising the State Fair is pasted to the wa... |
| Date: | 1920 |
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| Description: | Five men and one woman, possibly employees of the Kirkpatrick Cheese Factory, gathered in front of the factory building. A car is parked along the curb in ... |
| Date: | 1955 |
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| Description: | International Model S-120 truck used by Border's Ice Cream for deliveries. A delivery man stands near the passenger door of the truck holding some of the p... |
| Date: | 1952 |
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| Description: | A truck driver inspecting the tank of his International L-190 truck. The truck was owned by the "Pet Milk Company." |
| Date: | 1942 |
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| Description: | A man is standing beside International Metro delivery van used by St. Louis Dairy parked outside company factory. A sign on the dairy building reads: "St. ... |
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| Description: | After the milk is picked up at the farm, it is stored in tanks that hold up to 25,000 lbs. and is held at temperatures of 38 to 40 degrees. |
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| Description: | The milk is pasteurized for the first step in the cheesemaking process. Milk is heated to 161 degrees, held at that temperature for 15 seconds, and then co... |
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| Description: | Two men working in a vat that has been filled with pasteurized milk and to which rennet (an extract from a calf's stomach) has been added, which coagulates... |
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| Description: | The milk, after cutting, has been transformed into curds and whey. The curds are comprised of the solids in the milk and the remaining whey is the liquid p... |
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| Description: | Workers are busy filling the stainless steel Brick Cheese forms with curds. |
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| Description: | Each Brick of cheese weighs out at approximately 5 pounds. The general rule of thumb is that it takes 10 pounds of milk to produce 1 pound of cheese. A 5 p... |
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| Description: | After the curds are leveled off in each form, they are turned so that each side of the Brick is pressed. During the course of the day, each form is turned ... |
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| Description: | Brick Cheese derives its name from the bricks used to press the curds. |
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| Description: | There is some cream in the whey, which is extracted by pumping the whey through this cream separator (a Westfalia Centrifuge). |
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| Description: | Cheesemakers remove loaves of Brick Cheese that have been floating in the salt brine tank for 14 hours. |
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