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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: svetlen on October 01, 2013, 03:15:31 PM

Title: rennet force
Post by: svetlen on October 01, 2013, 03:15:31 PM
Hi, bought rennet without a description :o. May be you will tell me how many drops to 1 liter of milk and at what temperature use.

 sterkte  150 imcu\ml uit kalvermagen max 1.2% natriumbehzoaat E211 koel en donker bewaren
Title: Re: rennet force
Post by: linuxboy on October 01, 2013, 04:26:07 PM
That's a fine description. at 150 IMCU/ml, I'm not sure on the drops per liter, but you can calculate the ml per weight of milk.  See http://cheeseforum.org/forum/index.php?topic=8167.0 (http://cheeseforum.org/forum/index.php?topic=8167.0)
Title: Re: rennet force
Post by: svetlen on October 01, 2013, 05:53:40 PM
I am not familiar with international milk coagulating units, but try to understand. Temperature coagulation for different types of rennet remains 33-35C, Yes ?
Title: Re: rennet force
Post by: linuxboy on October 01, 2013, 06:03:58 PM
IMCU is the coagulating strength. The temperature varies with the recipe. For some cheese (chevre for example) it is lower than 32C.
Title: Re: rennet force
Post by: svetlen on October 02, 2013, 08:54:18 AM
 Currently added culture in 86F, then at the same temperature add abomasum. Preparation of Gouda cheese .   
Title: Re: rennet force
Post by: svetlen on October 02, 2013, 10:09:53 AM
    
Added to 9 litres of raw milk 18 drops. After 30 minutes, there is no thickening, added another 20 drops and after 10 minutes, flocculation, the total comes from beginning add 1 hour. I hope it does not much affect the final result. Tired of eating sour cheese.