How to convert recipes to bigger amount of milk?

[German Cheese Girl]

A lot of recipes out there call for two gallons of milk.  I usually make goat cheese with ten gallons of milk.  I have just kind of improvised, and things have worked out fine, but I wonder if there is a conversion rate for adding culture and rennet.
For example, if a recipe for cheese with two gallons of milk calls for 1/4 teaspoon rennet and 1 teaspoon rennet, how do I convert this to a batch with ten gallons of milk?
I love to make Gouda and Cheddar.
Thanks,
Corina

[linuxboy]

In general, it is 9 ml of single strength rennet per 100 lbs milk (about 200 IMCU strength). In terms of culture, for starter culture it is as follows:

Bulk %     Danisco DVI equivalent     CHR Hansen DVS     CHR Hansen DV frozen pellet
0.50%     3.25 DCU per 100 liters    5 U per 100 liters    5 g per 100 liters
1.00%     6.5 DCU per 100 liters    10 U per 100 liters    10 g per 100 liters
1.50%     9.75 DCU per 100 liters    15 U per 100 liters    15 g per 100 liters
2.00%     13 DCU per 100 liters    20 U per 100 liters    20 g per 100 liters


Normal rate for most cheeses is from 1.0% to 1.5% bulk equivalent. So for example the 25 DCU pack is good for about 200 liters of milk.