Title:
Making Limburger Cheese - Taking cheese out & putting it in forms. - About 2200lbs. of milk heated by steam going thru pipes
placed in water at bottom of this vat, (90º of heat) after about 2 1 /4 hours that milk is placed in vat. Curd is taken out
- (see neg.#7) 3 ounces of rennet per each 1000 lb. of milk is mixed in milk - this amount of milk makes about 230 lbs. of
cheese. New York State. Rome(?)
Creator:
Not Known
Dairy products Industry
Dairy products
Cheese
Curing (Preservation)
Description:
Making Limburger Cheese - Taking cheese out & putting it in forms. - About 2200lbs. of milk heated by steam going thru pipes
placed in water at bottom of this vat, (90º of heat) after about 2 1 /4 hours that milk is placed in vat. Curd is taken out
- (see neg.#7) 3 ounces of rennet per each 1000 lb. of milk is mixed in milk - this amount of milk makes about 230 lbs. of
cheese. New York State. Rome(?)
Publisher:
Keystone View Company
Contributor:
Gifford M. Mast
Date:
1926
Type:
Photography
Format:
Keystone photo print 7.18 in. x 4.18 in.
Identifier:
1996.0009.KU83625
Language:
eng
Coverage:
North and Central America
United States
New York
Rights:
REQUIRED CREDIT LINE MUST STATE: Keystone-Mast Collection, UCR/California Museum of Photography, University of California
at Riverside. Please contact UCR/California Museum of Photography for information about the copyright status of this item.
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apply, permission for distribution or reproduction from the applicable rights holder is also required. Responsibility for
obtaining permissions, and for any use rests exclusively with the user.
Making Limburger Cheese - Taking cheese out & putting it in forms. - About 2200lbs. of milk heated by steam going thru pipes
placed in water at bottom of this vat, (90º of heat) after about 2 1 /4 hours that milk is placed in vat. Curd is taken out
- (see neg.#7) 3 ounces of rennet per each 1000 lb. of milk is mixed in milk - this amount of milk makes about 230 lbs. of
cheese. New York State. Rome(?)