Author Topic: Rennet Coagulation - Whey On Top & Poor Curd Formation  (Read 847 times)

Offline Nick

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Rennet Coagulation - Whey On Top & Poor Curd Formation
« on: September 17, 2012, 07:02:19 AM »
Cheddar cheese making. After adding rennet and waiting for coagulation, the curds seem to break up on the surface and the whey rises to the surface. The curds are not solid at the surface and and look like cottage cheese. However at about  1-2inches below the surface I have nice curd formation. Any possible clue as to why this is happening at the surface only? Possible air born contamination? I am at a loss.


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Offline bbracken677

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Re: Rennet Coagulation - Whey On Top & Poor Curd Formation
« Reply #1 on: September 17, 2012, 07:06:39 AM »
What milk are you using? Is there any agitation or heat applied to the tank after rennet is added? 

Online MrsKK

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Re: Rennet Coagulation - Whey On Top & Poor Curd Formation
« Reply #2 on: September 17, 2012, 07:44:35 AM »
Are you diluting your rennet in 1/4 cup cool water before adding it to the milk?  Then stirring it thoroughly for about 20-30 seconds, use your skimmer to stop the motion of the milk, then leave it to set up?

The first question is because it could be due to a lack of the rennet being able to get into all the milk.  The second question is in case you are perhaps overstirring it or the milk is being disturbed after the rennet has been added.

One member reported that they were setting the kettle of milk on their chest freezer (to get it out of the way) while it was setting up and they never got proper curd set because of the freezer turning on and off.

Online Sailor Con Queso

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Re: Rennet Coagulation - Whey On Top & Poor Curd Formation
« Reply #3 on: September 17, 2012, 11:47:03 AM »
From the picture, your milk looks overacidified. MANY possible reason. You should post details of your entire make or we can't help you very easily.
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Offline iratherfly

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Re: Rennet Coagulation - Whey On Top & Poor Curd Formation
« Reply #4 on: September 18, 2012, 02:11:48 AM »
Happened to me on a couple of occasions. Traced back to:
1. Inaccurate heat controller (thermocouple went crazy), the milk continues to heat up well beyond the time and temp it was supposed to and bacterial propagation went out of control
2. trace amount of no-rinse sanitizer. Apparently that thing is like 2.0 pH. It only takes a few drops to destroy gallons of milk. Makes it look like whole milk after you drop vinegar in it.

Nice vat and harp. Where did you get these? (if you don't mind)


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Offline Nick

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Re: Rennet Coagulation - Whey On Top & Poor Curd Formation
« Reply #5 on: September 18, 2012, 06:48:15 PM »
Thanks for the reply's, to be honest we produce cheese for sale in Thailand we have 8 of these Vats running if you want to know more visit www.thailandcheese.com

P.S. I am thinking it could be lack of protein in the milk, it seems to of stopped for now and we are back on track.