Dear Professionals please explain to dilettante.
I have MYSECOREN 200 NATURAL ANIMAL RENNET with the strength 200IMCU; 1/16000MCU
As I understand it meens 200IMCU/ml=180IMCU/g=1:16000
1g - 180IMCU/g - 1:16000 - 16-18L of milk
Xg - - 100L of milk
So X=5.6-6.3g per 100L of milk.
But the recommendation of producer is 20-25g per 100L of milk.
It is 3.5-4 times greater than calculated.
Where is my mistake?
Any proof link?
IMCU measures initial clotting in 40 mins at 35C per the IDF 157 standard. In cheesemaking, we typically do not cut immediately after clotting occurs, but rather use a multiplier. The multiplier is the amount of time it takes for the initial set, multiplied by a factor we want so that we control the gel strength, and therefore moisture target better. That multiplier for most cheese is 3x-4x, which is exactly in line with manufacturer recommendations because we typically want the initial set to happen in 10-12 minutes and the total gel to be ready to cut in 30-45 minutes for hard continental cheese.
for the proof, don't know what you need. Do you want the IDF or ISO standard for IMCU calculation?
Thanks a lot for your explanations. Now I realise the difference.
I don't have IDF/ISO :( It was not required before.
As I understand 1IMCU/g means that 1g clots 100g of milk in 40 minutes at 35°, isn't it?