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I was wondering if there was a reference document out there which may provide some pointers on determining the amount of culture and or mold spore quantity for large milk quantities (i.e. 30 gallons).  Any input would be appreciated.
Thanks

Hi,

There are about a dozen threads here that cover sizing, and I've posted my bulk equivalency spreadsheet, and so has Sailor. Search for keywords such as "sizing", "amount", "size", etc.

Also, check with your supplier for recommended amounts for your cheese type.

Thanks, I'll look around.