Harvard Business School Baker Library Historical Collections
The Human Factor - Introducing the Industrial Life Photograph Collection at the Baker Library

Harvard Business School Baker Library Historical Collections

The Human Factor

Introducing the Industrial Life Photograph Collection at the Baker Library

Ditching to drain off the whey

ca. 1933 • Kraft–Phenix Cheese Corporation • Photographer unknownDitching to drain off the whey

The curd becomes increasingly firm as it loses whey. At the proper point, and when acidity is at just the right degree, the curd is permitted to settle and the whey is drained off. The curd is then drawn to the sides of the vat, as shown in the picture, to permit thorough draining. This operation is known as “ditching.”

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  • Ditching to drain off the whey, ca. 1933
  • Kraft–Phenix Cheese Corporation
  • Photographer unknown
  • Gelatin Silver Print, 13.25 × 14.5 inches
  • Industrial Life Photograph Collection, Mss:1412 :414 N277

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