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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(?)
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