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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: max1 on December 10, 2011, 04:27:18 PM

Title: Adding extra rennet...flocc time?
Post by: max1 on December 10, 2011, 04:27:18 PM

Hi all,

I am currently making a washed rind cheese.  I added, after ripening milk to 6.55, 5 drops of rennet per liter of milk (5x6liters).  After 20 mins I still had not obtained flocculation and the milk was still very liquid.  So I decided to add another 6 drops and stirred it in.  I obtained flocculation 5 minutes after that.  My question is, what is my flocculation time?  5min or 25-30 min?  How long should I wait before cutting?

I probably won't have an answer in time but thought I'd put this out there anyway.

Thanks!

Title: Re: Adding extra rennet...flocc time?
Post by: linuxboy on December 10, 2011, 05:03:20 PM

Your floc is 15-18 mins. Wait for total ~50 mins, confirm curd strength by checking manually for cleanness of cleave for your desired moisture target.

Title: Re: Adding extra rennet...flocc time?
Post by: max1 on December 10, 2011, 07:57:02 PM

Thanks, I ended up leaving it for a total of 80 min (I used multiplier of 4 and a flocc time of 20 min)

Out of curiosity, how did you come up with 15-18 min?

Title: Re: Adding extra rennet...flocc time?
Post by: linuxboy on December 10, 2011, 08:39:16 PM

Weighted average for speed of reaction given your pH and meso temp guesstimate. 80 mins should give MFFB of ~44% using normal size curd, or more with larger curd.

Title: Re: Adding extra rennet...flocc time?
Post by: scasnerkay on February 08, 2012, 06:25:26 AM

Linuxboy, what is MFFB?

Title: Re: Adding extra rennet...flocc time?
Post by: linuxboy on February 08, 2012, 06:56:44 AM

moisture in fat-free basis. It's one essential part of determining cheese identity and standards, and one way that floc and curd size can be used in achieving a specific target.