Author Topic: rennet force  (Read 316 times)

Offline svetlen

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rennet force
« on: October 01, 2013, 10:15:31 AM »
Hi, bought rennet without a description :o. May be you will tell me how many drops to 1 liter of milk and at what temperature use.

 sterkte  150 imcu\ml uit kalvermagen max 1.2% natriumbehzoaat E211 koel en donker bewaren


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Offline linuxboy

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Re: rennet force
« Reply #1 on: October 01, 2013, 11:26:07 AM »
That's a fine description. at 150 IMCU/ml, I'm not sure on the drops per liter, but you can calculate the ml per weight of milk.  See http://cheeseforum.org/forum/index.php?topic=8167.0
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Offline svetlen

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Re: rennet force
« Reply #2 on: October 01, 2013, 12:53:40 PM »
I am not familiar with international milk coagulating units, but try to understand. Temperature coagulation for different types of rennet remains 33-35C, Yes ?

Offline linuxboy

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Re: rennet force
« Reply #3 on: October 01, 2013, 01:03:58 PM »
IMCU is the coagulating strength. The temperature varies with the recipe. For some cheese (chevre for example) it is lower than 32C.
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Offline svetlen

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Re: rennet force
« Reply #4 on: October 02, 2013, 03:54:18 AM »
 Currently added culture in 86F, then at the same temperature add abomasum. Preparation of Gouda cheese .   


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Offline svetlen

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Re: rennet force
« Reply #5 on: October 02, 2013, 05:09:53 AM »
    
Added to 9 litres of raw milk 18 drops. After 30 minutes, there is no thickening, added another 20 drops and after 10 minutes, flocculation, the total comes from beginning add 1 hour. I hope it does not much affect the final result. Tired of eating sour cheese.