Date: | 1867 |
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Description: | Birds-eye drawing of Beaver Dam, Dodge Co., depicting street names and street layout, houses, rivers, lakes, and trees. A reference key at the bottom of th... |
Date: | 1905 |
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Description: | Caption reads: "Birds Eye View, from cotton mill tower, Beaver Dam, Wis." Two churches are in the background, and there are smokestacks and a water tower n... |
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Description: | View of the Van Brunt plant. The Van Brunt Manufacturing Company began in 1860 when brothers George and Daniel Van Brunt patented a design for a combinatio... |
Date: | 05 05 1962 |
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Description: | An industrial scene of a foundry with piles of material in a side yard. |
Date: | 05 05 1962 |
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Description: | The John Deere farm machinery manufacturing plant. "Bascule" passage between buildings which is raised to let freight cars pass on railroad tracks. |
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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: | 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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Description: | The slabs of cheese are put through a curd mill, which makes the popular Cheddar Cheese Curds. |
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Description: | Salt is sprinkled on the newly cut cheese curds. |
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