Rennet - Types Discussion

[ArnaudForestier]

We've exchanged, Pav, and I know your busy - but thinking it might help others, when you get a chance, would you mind covering:

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.