Harvard Business School Baker Library Historical Collections

The Human Factor

Introducing the Industrial Life Photograph Collection at the Baker Library

• Introduction
• The Exhibition
  • The Request
  • The Response
    • Chapter Introduction
    • Chapter Images
  • The Collection
  • The Medium
  • The Message
  • The Product
  • The Production
  • The Worker
  • The Audience
• Bibliography

Ditching 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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