delayed by customs

[mbox]

Hi there,

My recently sent  rennet ( liquid calf rennet- single stregth)  had been held up by customs and thus shipment was taking closer to 20 days ( having sat at customs in thailand for most of that time  ) ...i made a small batch of cheese and it seemed ok and than a larger batch but found the Floc time was near double the normal.

So what do i do with the given circumstances...use more rennet ? But will i get a bitter taste if using more rennet ?

Does rennet spoil? I know it gets weaker over extended time but if it really spoils being unrefrigerated for near 3 weeks i don't really know.

thanks for your valued feedbacks,

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[linuxboy]

Does rennet spoil? I know it gets weaker over extended time

that is spoilage. Just at different rates. Higher temp = faster breakdown. Yes, it can go bad. Yes, use more to compensate. it will not result in bitterness.

[mbox]

Does rennet spoil? I know it gets weaker over extended time

that is spoilage. Just at different rates. Higher temp = faster breakdown. Yes, it can go bad. Yes, use more to compensate. it will not result in bitterness.

Thanks LB,
so the spoilage means it weakens...are there any other side-effects  except of the weaker strength ? 

[linuxboy]

not really, no. rennet (chymosin) is  protein. It denatures with heat. So when it breaks down, it's no longer active.