Date: | 1925 |
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Description: | A man is emptying a pail into a Number 4 electric cream separator in a shed on the farm of John Doanan. Mr. Doanan is standing with a pail in the foregroun... |
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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: | 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: | In 2004, Widmer's added 3500 sq. feet, which includes packaging, cold storage, loading dock, office and bathroom facilities. Pictured here is Widmer's CEO ... |
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Description: | CEO Joe Widmer stands in the newly added area used for cheese packaging. |
Date: | 1917 |
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Description: | Dean W.A. Henry, University President Thomas C. Chamberlin, and Stephen M. Babcock with Babcock's butterfat testing device. |
Date: | |
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Description: | Interior full-length portrait of Dr. S.M Babcock and his tester for the separation of milk fat, which is a hand-cranked dairy centrifuge. |
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