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Properties

The correct dosage of a coagulant depends among other things on:

Strength of the coagulant
Desired clotting time
Cheese milk factors

The rennilase strength appears from the label, and the desired clotting time is decided by the cheese maker. the cheese milk factors stated below all influence the cheese making .

Temperature

CaCl 2 dosage

NaCl dosage

Milk pretreatment

Milk composition

Temp. variations

pH variations

These factors vary with the type of milk and cheese, but also from dairy dairy, from day to day, and even in the same vat from start to finish.

The influence of the parameters mentioned under A is relatively easy to estimate, as opposed to those under B.

General Guidelines
for Cheese making

	The properties of Rennilase are very similar to those of calf rennet. In practical use, however, it has been found that coagulation and syneresis properties may be slightly different.

	Rennilase gives a slightly slower hardening of the coagulum during renneting, but after the cutting of the curd the syneresis and whey-off will be slightly faster than with calf rennet . The following guidelines may be helpful when changing to Rennilase :


	1. Dilution
	It is recommended to dilute Rennilase with cold tap water immediately before use.

	2. Rennilase dosage
	Rennilase dosage is adjusted to give the usual clotting time, i.e. time from addition of rennet to first signs of flocculation as seen in the modified Berridge method. It is recommended always to carry out the comparative test described in this leaflet.

	3. Renneting to cutting time
	The time from adding Rennilase until start of the cutting is extended to give a normal curd firmness. This usually takes 2-5 minutes longer then normal. Cutting is carried out as usual.

	4. Curd processing
	Rennilase gives a slightly faster syneresis then calf rennet for which reason the curd processing after the cutting should be speeded up a bit.

These general guidelines call for slight modifications of the cheese making technique. However, the total cheese making time remains the same or may even be a little. shorter. Apart from these small adjustments, the process should not be changed, although it is recommended to follow the acidification of the cheese during the change of rennets. It has been found that different rennets stimulate the growth of starter culture differently. With Rennilase you can often cut back a starter culture by 10% to obtain the usual acidification.


Examples of
Rennilase Dosages
	Examples of Rennilase dosages are given in Figure 6. These Rennilase values are only intended as rough guidelines and should always be practice.

Cheese type

Country

Temp(°C)

Clotting time (min.)

Rennilase strength

Rennilase dosage (ml/100l milk)

Campesino

Cheddar

Chestar

Camembert

Dando

Drabant

Emmenthal

Fresh cheese

Gouda

Herregard

Manchego

Parmesan

Provolone

Saint Paulin

Soft Cheese

Svecia

Taleggio

White cheese

Colombia

Canada

N. Ireland

Germany

France

Danmark

Sweden

Germany

Venezuela

Netherlands

U.S.S.R.

Sweden

Spain

Venezuela

Italy

Belgium

Chile

Sweden

Italy

Egypt

31
31
32
31
33
32
31
31
32
32
33
31
32
32
38
31
33
32
38
40

11
10
18
31
25
10
20
16
22
13
20
15
13
18
13
23
15
14
10
22

150
46
14
14
14
50
46
14
150
14
150
46
150
150
11
14
150
14
46
150

1.6
10
25
16
14
7.5
7.2
20
2.1
22
1.1
8.2
2
2.1
20
17
2.0
21
7
2.6