Author Topic: Citric Acid - C13 vs BP98 Differences?  (Read 1265 times)

Offline jackbox

  • Medium Cheese
  • ***
  • Location: Bangkok, Thailand
  • Posts: 23
  • Cheeses: 0
  • Default personal text
Citric Acid - C13 vs BP98 Differences?
« on: June 17, 2012, 07:03:52 AM »
I want to delve into cheesemaking and start with a quick mozarella cheese recipe. I noticed most of the cheesemaking kits use Ctric Acid C13. Locally, here in Thailand, what I can easily get is Citric Acid BP98. Are the two types interchangeable in cheesemaking? I have searched Google and cannot find what the difference is and whether the BP98 type can be used in cheesemaking. I have to order rennet, etc from overseas suppliers and the Citric Acid C13 is heavy and expensive. It would be great if I could save money and use the locally available citric acid. If anyone can give advice on this topic I would appreciate it.

Offline Tomer1

  • Old Cheese
  • *****
  • Location: Israel
  • Posts: 1,675
  • Cheeses: 35
  • Default personal text
Re: Citric Acid - C13 vs BP98 Differences?
« Reply #1 on: June 17, 2012, 11:33:33 AM »
Its all the same composition,
Only thing you need to make sure is that its food grade.
Amatuar winemaker,baker, cook and musician
not in any particular order.

Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 205
    • Washington Cheese Guild
Re: Citric Acid - C13 vs BP98 Differences?
« Reply #2 on: June 17, 2012, 01:15:04 PM »
Impurities might differ even for food grade, so I would do a test make to see how it goes for you in terms of the pH. But there's no need to ship it over, use the local one, like Tomer said.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.