switching from microbial rennet to calf rennet

[NimbinValley]

Can anyone tell me if it is a simple matter of using the IMCU strengths to convert volumes of microbial rennet to calf rennet in my hard cheese recipes?  Or are there other issues I need to consider that may affect the volume I should use.

Thanks.

NVD.

[linuxboy]

With new batches and switching rennets, I always do a small test make using 8 ml/100 lbs milk and time the time to floc when milk pH is 6.5. From that, I know exactly how much to use in all recipes.

[NimbinValley]

good suggestion.

Thanks.