Coagulation Rennet, Cow, Past - Curds Stringy, Over Acidification?

[steffb503]

I made a goat milk Camembert yesterday. I got busy and it acidified for about110 mins instead of 90 mins. I added my rennet and when I went back to check the set of curds after the proper time it was a bit stringy. Almost as if there was a lot of movement going on during flocculation, but there was not. Never really got good cubes out of the cutting.
I went a head and finished the make but I am wondering what effect it will have on the finished product.

[Cheese Head]

Hi steff, I luckily haven't had that problem.

But here are one, two, three threads from people who have has stringy curds, sadly all pointing towards contamination problems.

[george13]

Did you use raw or pasteurized milk, at times a contaminated batch may produce results as you describe.  Not for certain, but there is that chance with the raw milk.  Just monitor the finished product for any abnormalities.  Good luck.

[steffb503]

No pasteurized milk
I will let you know. It is in the fridge at 50.