Author Topic: RENNET /microbial rennet/  (Read 114 times)

Offline Andymgl

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RENNET /microbial rennet/
« on: December 27, 2017, 05:44:47 AM »
I have found a whole seller of microbial rennet for making my own cheese. But they are offering me microbial rennet with 15,000imcug, enzyme activity. I have no idea about the preferred amount of enzyme activity in rennet for making mozzarella. Anyone know the specs?

Questions:
1- Enzyme activity of preferred amount for microbial rennet powder? (for mozzarella)
2- Enzyme activity of preferred amount for mild lipase powder? (for mozzarella)
    for the lipase, they have offered me 2 types: 50,000u/g, 10,000u/g, I don't know which one is suitable to make good tasting mozzarella.

Online AnnDee

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Re: RENNET /microbial rennet/
« Reply #1 on: December 27, 2017, 07:50:18 AM »
Hi Andy,
I use about 1/2+1/8 tsp of an 1100 imcu g rennet powder for 100L of raw milk. I get coag on target around 40-50 minutes. 15,000 imcu g must be so much more potent!  Less than 10% of my dose! Wow!
Ann

Offline Andymgl

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Re: RENNET /microbial rennet/
« Reply #2 on: December 28, 2017, 03:20:37 AM »
hi Ann,
is this teaspoon or table spoon? I sent you an email, when you get a chance please kindly check your email 

Online AnnDee

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Re: RENNET /microbial rennet/
« Reply #3 on: December 31, 2017, 09:16:52 AM »
It's teaspoon.
I haven't received any emails from you. I received some others messages on forum private message but not from you.
Ann