372 



MANUAL OF MILK PRODUCTS 



is used for the making of the cheese, the second for growing the 

 molds and for the first stage of ripening, and the third for the 

 subsequent and final ripening. The size of these rooms de- 

 pends chiefly upon the quantity of milk which is to be handled. 

 Equipment of the making room. 



Vats. For the making of Camembert cheese an ordinary 

 flat-bottomed cheese vat is just as satisfactory as 

 the basins used in France. 



Apparatus for determining ripeness. A Marschall 

 rennet test is useful in testing the ripeness of the 

 milk. A more convenient and accurate apparatus, 

 however, is one for determining the percentage of 

 acidity, and consists of a burette connected by a 

 siphon to a large bottle of a one-tenth normal solu- 

 tion of caustic soda (N/ 10 NaOH). 



Curd knife and dipper. A curd knife of the 

 ordinary type must be pro- 

 vided in case the curd is to be 

 cut, and also a dipper similar 

 in shape to a soup ladle (see 

 Fig. 62). 



Draining table. The drain- 

 ing table, one end of which is 

 a little higher than the other, 

 is placed near the vat. The top of this 

 table slopes somewhat from both sides 

 toward the center. It is best to have 

 the table on wheels, so that it will be bert cheese" 

 movable. 



Hoops, or forms (see Fig. 63). The hoops in which the 

 cheeses are made are cylindrical in shape and open at both ends. 

 They are made of galvanized iron, are 5 inches in height and 4 

 inches in diameter, and are provided with three rows of holes 

 about 1 inch apart. The size of the holes is about one-eighth of 



FIG. 62. 

 Curd 

 knife and 

 dipper. 



FIG. 63. Large and 

 small forms for Camem- 



