# CheeseForum.org ยป Forum

## GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: mahacan on May 13, 2012, 06:29:22 PM

Title: anybody hows how to calculate IMCU value of 1:25000 strength
Post by: mahacan on May 13, 2012, 06:29:22 PM
Hi everyone,

I am trying to find out smooth way of converting method of calculation between 1:25.000 and IMCU.

Normally we use this type of calculation for microbial rennet:

1:25.000 (1 ml for 25 L of milk)
1:50.000 (1 ml for 50 L of milk)
1:150.000 (1 ml for 150 L of milk)
1:1.000.000 (1 ml for 1000 L of milk)

What I wonder is if a products says 1700IMCU how can convert it to above calculation. I mean how much ml for 1000L milk?
some says 280ml IMCU = 1:25.000
some says 5.000 IMCU = 1:200.000
some says 15.000 IMCU = 1:1.000.000

Is it changing according to the raw material? (Is that differs when it is calf rennet or microbial rennet?)

Title: Re: anybody hows how to calculate IMCU value of 1:25000 strength
Post by: mahacan on May 20, 2012, 07:54:34 AM
any idea... my question is too difficult ?  :D
Title: Re: anybody hows how to calculate IMCU value of 1:25000 strength
Post by: linuxboy on May 20, 2012, 08:37:39 AM
standard is 1:20,000 = 200 IMCU/gram, or 220 IMCU/ml

No, it is not too difficult. It's a known standard. See IDF 157 and 176