146 CHEESH MAKING. 
282. Test of Homemade Rennet Solution Not Correct. 
When a maker prepares his whey rennet, he tries a certain 
quantity of it on a sample of milk to see that it is of the right 
strength. If the acidity of the milk were the same each time, 
as well as the acidity of the whey used, this might be correct, 
but as a different lot of milk with a difference in acidity is used, 
it will be seen that this is not a correct way of determining the 
strength of the whey rennet. It is, therefore, better to use a 
commercial extract that will be of the same strength each day. 
283. Swiss Kettles. 
Swiss cheese is made in large copper kettles that vary in 
size from a capacity of 600 pounds to 3000 pounds of milk. 
There are two kinds, the fire kettle and the steam kettle. 
Fig. 69.—View in a Swiss cheese factory, near Monroe, Wis., showing 
the Kettle swung around in front of the weigh can. The cover to the fire- 
place has been dropped. 
The fire kettle hangs on a strong wooden crane and the 
height of the kettle is adjustable. The adjustment is obtained 
by means of a strong iron screw on which it hangs, and which 
passes through a nut in the crane. The kettle hangs over a fire- 
place. This fireplace is built in a semi-circular form just large 
enough to receive the kettle, and connects with a chimney for 
the exit of the smoke. The front of the fireplace is built of 
sheet iron, and is semi-circular in form, so that when closed it 
