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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: tal_d1 on July 20, 2012, 08:18:30 PM
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I made Parmesan today. 2 gals of 3% + 2 gals of 1%. all pasteurized homogenized milk.
Bring milk to 34C (93f),
I add 3.75ml of calcium 33% + 1ml of lh100 + 0.5ml of ta061 .
After 45 minutes i add 1.25 ml of lipase + 1.9ml double strength enzymes (1/4 + 1/8 Chymax Extra).
Flocculation time was 5 minutes.
Last month i made Romano and Emmental and use the same amount of milk
and enzyme and flocculation time was 15 to 20 minutes.
How can you explain the fast flocculation this time ? the differences between this
time and the two other was the 2 gals of 1% milk and the use of 1/8 lh100 + 1/8 ta061 for
the Romano and Emmental.
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There are many factors that effect floc times - milk quality, milk proteins, amount of culture, type of cultures, ripening time, pH at rennet, temperature, etc. Do you test pH during your makes?
With Parmesan, you need to also use TA61. The LH100 is not a primary lactic acidifier. The TA61 ("Thermo Acidifier") does the main lactose conversion but is incomplete so the LH100 comes in to finish the job.
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chymax extra is not double strength. it is at least 600 IMCU/ml. you are using too much rennet. The recommended range IIRC from Hanson starts with 5-8 ml per 100 liters of milk. Adjust your amount to hit the appropriate time to floc, about 10-12 mins.
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Sailor Con Queso: I use ta061 i i wrote.
linuxboy: Debra boys wrote at her book that 300imcu is a standard strength, so 600 should
be double. and when i use it before with the amount of milk and rennet i got 15 -20 minutes floc time.
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IMCU doesn't tell the whole story, each manufacturer is different and different rennets act differently in different milks. You should use the recommended dosage from the manufacturer. IMCU gets you the dosage window but you are still +/- 50% the correct dosage rates.
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can this make the cheese bitter ?
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I decided to follow yours advice and try less rennet. so i made Colby from 8
litters of milk and add 1ml of rennet instead of 1.25ml as i always do.
I got floc time of 14 minutes so i am going to this amount from
now on and 1.5ml for 16 litters (instead of 1.9ml).
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For such small batches, use 1/4 teaspoon per 4 liters. I don't measure by weight/volume for any batch of less than 40 liters.