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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: jackbox on June 17, 2012, 12:03:52 PM

Title: Citric Acid - C13 vs BP98 Differences?
Post by: jackbox on June 17, 2012, 12:03:52 PM

I want to delve into cheesemaking and start with a quick mozarella cheese recipe. I noticed most of the cheesemaking kits use Ctric Acid C13. Locally, here in Thailand, what I can easily get is Citric Acid BP98. Are the two types interchangeable in cheesemaking? I have searched Google and cannot find what the difference is and whether the BP98 type can be used in cheesemaking. I have to order rennet, etc from overseas suppliers and the Citric Acid C13 is heavy and expensive. It would be great if I could save money and use the locally available citric acid. If anyone can give advice on this topic I would appreciate it.

Title: Re: Citric Acid - C13 vs BP98 Differences?
Post by: Tomer1 on June 17, 2012, 04:33:33 PM

Its all the same composition,
Only thing you need to make sure is that its food grade.

Title: Re: Citric Acid - C13 vs BP98 Differences?
Post by: linuxboy on June 17, 2012, 06:15:04 PM

Impurities might differ even for food grade, so I would do a test make to see how it goes for you in terms of the pH. But there's no need to ship it over, use the local one, like Tomer said.