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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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INGREDIENTS - Coagulants & Coagulation Aids
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switching from microbial rennet to calf rennet
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Topic: switching from microbial rennet to calf rennet (Read 2130 times)
NimbinValley
Mature Cheese
Location: Australia
Posts: 308
Cheeses: 7
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switching from microbial rennet to calf rennet
«
on:
May 31, 2012, 01:24:46 AM »
Can anyone tell me if it is a simple matter of using the IMCU strengths to convert volumes of microbial rennet to calf rennet in my hard cheese recipes? Or are there other issues I need to consider that may affect the volume I should use.
Thanks.
NVD.
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linuxboy
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Re: switching from microbial rennet to calf rennet
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Reply #1 on:
May 31, 2012, 02:32:39 AM »
With new batches and switching rennets, I always do a small test make using 8 ml/100 lbs milk and time the time to floc when milk pH is 6.5. From that, I know exactly how much to use in all recipes.
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NimbinValley
Mature Cheese
Location: Australia
Posts: 308
Cheeses: 7
Default personal text
Re: switching from microbial rennet to calf rennet
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Reply #2 on:
June 01, 2012, 12:29:17 AM »
good suggestion.
Thanks.
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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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INGREDIENTS - Coagulants & Coagulation Aids
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switching from microbial rennet to calf rennet