58 STORRS AGRICULTURAL EXPERIMENT STATION 
EQUIPMENT OF 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, 
Marshall rennet tester. A Marshall rennet tester is useful 
in testing the ripeness of the milk. A more convenient and 
accurate apparatus, however, is one for determining the per- 
centage of acidity and consists of a burette connected to a 
large bottle of a tenth normal solution of caustic soda 
(n-Io Na O H) by a syphon (Fig. 18). 

Fic. 18.—Marshall rennet tester. 
Curd knife and dipper. A curd knife of the ordinary type 
must be provided in case the curd is to be cut, and also a 
dipper, similar in shape to a soup ladle (Fig. 19). 
Draining table. The draining 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 move- 
able. 
