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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: NimbinValley on February 06, 2013, 10:31:19 PM

Title: maths check
Post by: NimbinValley on February 06, 2013, 10:31:19 PM
Could some one please confirm that my mathematical reasoning is correct:

If I am adding 0.02% bulk starter to 100L of milk...

0.02/100 x 100L = 0.02L = 20ml of bulk starter.

Is this correct?

Thanks.

NV.
Title: Re: maths check
Post by: mjr522 on February 06, 2013, 10:55:46 PM
Your math is right, but 0.02% seems like a tiny number.  Is it possible you want 2%?
Title: Re: maths check
Post by: NimbinValley on February 07, 2013, 03:43:24 AM
Yes it was for an adjunct culture so that's why it was so small.

Thanks for the help.

NV.
Title: Re: maths check
Post by: mjr522 on February 07, 2013, 03:49:34 AM
I see.  I haven't gotten that far in cheesemaking yet.  Maybe someday.
Title: Re: maths check
Post by: linuxboy on February 07, 2013, 07:34:51 AM
Pretty much. Depending on how you do the bulk culturing, might wind up with fewer CFUs/g, which would require more culture.