Cheese Making with Rennet
Standart calf rennet is
supplied by manufacturers as a pure solution of rennet enzymes with added
salt,propylene,glycol and sodium benzoate as preservatives,together with
permitted color and flavour.In warm countries where liquid rennet will not keep
powdered or paste rennets are available.
Rennet extract is introduced
into milk in a diluted form,with cold tap water,to disperse it more
uniformly.The milk must than remain quiescent until coagulated,for even slight
vibrations result in hindrance of the development of a homogeneous,compact curd.
The amount of rennet added to
cheese milk will be governed by the type of cheese being manufactured.The
specific recipe will also dictate the temperatýre and acidity of the milk
necessary to produce a coagulum ready for cutting within a specified time.
The quantity of rennet used
depends on the cheese being manufactured and other factors such as seasional
variation in the chemical quality of milk and variations in processing
Rennet rapidly loses activity
if stored diluted for long periods.Light too causes deterioration and thus
rennet must be stored in light-proof containers.
The actual time from rennet addition to optimal coagulum cutting varies depending on the recipe.The actual point of cutting id related to curd firmness and measurement of the optimal value is presently a subject of considerable interest within the industry.