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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: NimbinValley on May 31, 2012, 01:24:46 AM

Title: switching from microbial rennet to calf rennet
Post by: NimbinValley on May 31, 2012, 01:24:46 AM
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.
Title: Re: switching from microbial rennet to calf rennet
Post by: linuxboy on May 31, 2012, 02:32:39 AM
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.
Title: Re: switching from microbial rennet to calf rennet
Post by: NimbinValley on June 01, 2012, 12:29:17 AM
good suggestion.

Thanks.
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