CheeseForum.org ยป Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: scasnerkay on January 13, 2013, 04:10:57 PM

Title: rennet question
Post by: scasnerkay on January 13, 2013, 04:10:57 PM
I have been using the same container of liquid single strength rennet (Mad Millie) for about 9 months. It seems like my flocculation times are getting shorter. I would have expected longer as the rennet ages...  I have not done so, but perhaps rennet containers need to be shaken before measuring?
I suppose another reason would be waiting to see the 0.1 drop in pH before adding the rennet, so I may be renneting at a lower pH than previously.
Title: Re: rennet question
Post by: bbracken677 on January 13, 2013, 04:13:46 PM
Not sure about the shaking (I always do, just in case) but that sounds reasonable, since with enough age the rennet should be weaker.

And yes, it is my understanding that a lower pH (perhaps up to a point?) the rennet will be more effective.

Title: Re: rennet question
Post by: linuxboy on January 13, 2013, 04:58:41 PM
Quote
perhaps rennet containers need to be shaken before measuring
They do not.
Quote
I may be renneting at a lower pH than previously.
Possible, no way to know without measuring. Winter months tend to have more solids, makes for a shorter time to floc.

Title: Re: rennet question
Post by: stratocasterdave on January 14, 2013, 11:40:18 AM
Maybe the rennet is still fine.  Maybe its the quality milk that changed.
Title: Re: rennet question
Post by: Sailor Con Queso on January 14, 2013, 12:11:10 PM
That's why you should use the flocculation method - to account for changes in both milk and rennet.
Title: Re: rennet question
Post by: scasnerkay on February 15, 2013, 07:07:35 PM
The reason I was getting faster flocculation was that in switching to a syringe, I was not accounting for the .2ml of rennet that was in the blunt tip needle connected to the syringe, so I was getting more rennet than I thought.