Author Topic: Rennet - Types Discussion  (Read 2323 times)

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Re: Rennet - Types Discussion
« Reply #15 on: May 15, 2014, 10:18:14 AM »
We've exchanged, Pav, and I know your busy - but thinking it might help others, when you get a chance, would you mind covering:

Quote
Depends on the process re whey. If I am doing super traditional, I will use whey and will let the LAB ferment everything for 5 days. If I am doing bulk for the season, I use HCl and adjust, then after the zymogen depletion, I rough filter and sterile filter.

The traditional route - with appropriate salinity and preservatives, if desired - this can also be used as a bulk, seasonal rennet, yes?

And can you address:

"If I am doing bulk for the season, I use HCl and adjust, then after the zymogen depletion"

?  HCL to bring pH down to _______?  And how do you know when the zymogen has been depleted, and why is that important? 

Thanks, Pav.
- Paul


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