Author Topic: delayed by customs  (Read 371 times)

Offline mbox

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delayed by customs
« on: September 23, 2013, 05:56:21 AM »
Hi there,

My recently sent  rennet ( liquid calf rennet- single stregth)  had been held up by customs and thus shipment was taking closer to 20 days ( having sat at customs in thailand for most of that time  >:( ) ...i made a small batch of cheese and it seemed ok and than a larger batch but found the Floc time was near double the normal.

So what do i do with the given circumstances...use more rennet ? But will i get a bitter taste if using more rennet ?

Does rennet spoil? I know it gets weaker over extended time but if it really spoils being unrefrigerated for near 3 weeks i don't really know.

thanks for your valued feedbacks,

mbox



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Offline linuxboy

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Re: delayed by customs
« Reply #1 on: September 23, 2013, 06:49:20 AM »
Quote
Does rennet spoil? I know it gets weaker over extended time
that is spoilage. Just at different rates. Higher temp = faster breakdown. Yes, it can go bad. Yes, use more to compensate. it will not result in bitterness.
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Offline mbox

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Re: delayed by customs
« Reply #2 on: September 23, 2013, 07:15:44 AM »
Quote
Does rennet spoil? I know it gets weaker over extended time
that is spoilage. Just at different rates. Higher temp = faster breakdown. Yes, it can go bad. Yes, use more to compensate. it will not result in bitterness.

Thanks LB,
so the spoilage means it weakens...are there any other side-effects  except of the weaker strength ? 

Offline linuxboy

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Re: delayed by customs
« Reply #3 on: September 23, 2013, 08:08:58 AM »
not really, no. rennet (chymosin) is  protein. It denatures with heat. So when it breaks down, it's no longer active.
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.