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Filter: Subject of Dairying
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| Description: | Lorena Taylor Holloway, Richard Quinney's maternal grandmother, standing in a farmyard with a building, milkcans and a fenced field in the background. |
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| Description: | Horse-drawn wagons, also known as milk buggies, dropping off cans of milk at the country cheese factory during summer. |
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| Description: | A farm family takes part in milking time. The mother carries a milk can and a stripping bucket while the boy pushes milk cans on a cart toward the barn. Th... |
| Date: | 08 1930 |
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| Description: | A man using a shovel and a litter carrier on a track system to clean the gutter of a dairy barn at International Harvester's Hinsdale experimental farm. Th... |
| Date: | 10 1930 |
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| Description: | A man spreading superphosphate from a bucket onto manure near cattle stanchions in a barn. |
| Date: | 1920 |
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| Description: | A woman standing under a rooftop near a doorway pouring liquid through what appears to be a cheesecloth strainer and into a clay pot. |
| Date: | 1915 |
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| Description: | A man wearing a bowler hat, tie, and suspenders is holding milking equipment while standing near a row of cows inside a barn. Another man is standing in th... |
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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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| Description: | The Foil Pack Brick Cheese is a surface-ripened cheese. Each cheese is washed with whey to enhance the ripening process, during the week-long stay in the c... |
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| Description: | Each Brick Cheese is packed in an airtight bag. A machine draws all the air out of the bag and a clip is applied. By dipping each package in hot water, the... |
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| Description: | When making Cheddar Cheese, slabs of cheese are turned and packed, which is called, "Cheddaring." |
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