Author Topic: IMCU vs. Producer Recomendations  (Read 582 times)

Offline vukengshshz

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IMCU vs. Producer Recomendations
« on: November 01, 2012, 05:41:14 AM »
Dear Professionals please explain to dilettante.

I have MYSECOREN 200 NATURAL ANIMAL RENNET with the strength 200IMCU; 1/16000MCU

As I understand it meens 200IMCU/ml=180IMCU/g=1:16000
     1g - 180IMCU/g - 1:16000 - 16-18L of milk
     Xg -                                    - 100L of milk
So X=5.6-6.3g per 100L of milk.

But the recommendation of producer is 20-25g per 100L of milk.

It is 3.5-4 times greater than calculated.
Where is my mistake?
Any proof link?





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Offline linuxboy

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Re: IMCU vs. Producer Recomendations
« Reply #1 on: November 01, 2012, 05:55:26 AM »
IMCU measures initial clotting in 40 mins at 35C per the IDF 157 standard. In cheesemaking, we typically do not cut immediately after clotting occurs, but rather use a multiplier. The multiplier is the amount of time it takes for the initial set, multiplied by a factor we want so that we control the gel strength, and therefore moisture target better. That multiplier for most cheese is 3x-4x, which is exactly in line with manufacturer recommendations because we typically want the initial set to happen in 10-12 minutes and the total gel to be ready to cut in 30-45 minutes for hard continental cheese.

for the proof, don't know what you need. Do you want the IDF or ISO standard for IMCU calculation?
« Last Edit: November 01, 2012, 06:16:45 AM by linuxboy »
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Offline vukengshshz

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Re: IMCU vs. Producer Recomendations
« Reply #2 on: November 02, 2012, 05:53:40 AM »
Thanks a lot for your explanations. Now I realise the difference.

I don't have IDF/ISO :( It was not required before.

As I understand 1IMCU/g means that 1g clots 100g of milk in 40 minutes at 35°, isn't it?