Pasteurization unit calculator1/30/2024 ![]() ![]() The pH of the milk also affects the set time as does the amount of soluble calcium in the milk. Now, this is all fine and dandy, but there is another variable that throws this into confusion. So 3.6 mL of rennet would be used to set 10 litres of milk. Once again, divide 10 by 2.8 which is 3.6. It would take 1 ml to set 2.8 litres of milk. So, if you had 280IMCU/ml rennet, then it is 280 x 0.01 = 2.8. Therefore, it would take 5ml of this rennet to firmly set 10 Litres of milk at 32C in about 30 to 40 minutes. So to figure out how much rennet to use in 10 litres of milk you divide 10 by 2 which gives you 5. So in this example, 1 ml would set 2 litres of milk. This calculates the amount of milk in Litres that 1 millilitre of the 200IMCU rennet would set. If the IMCU of your rennet is 200IMCU/ml you multiply 200 x 0.01. So knowing that you can work out how much rennet to use for a firm set using the following calculation. Coagulation time is about half that of setting time, so typically, coagulation using single strength rennet requires 15-20 minutes followed by setting at 30-40 minutes. This differs from coagulation time which is the point where flecks of curd first appear on a spatula or slide dipped into the milk. Setting time is the point where the curd will break cleanly and exude clear whey. This is a good thing, right? The higher the IMCU/mL number for your rennet, the stronger it is, and you need less of it to set the same amount of milk.įrom what I’ve researched, Single strength is considered to be that concentration of rennet where 200 ml is sufficient to set 1,000 kg of milk in 30 – 40 minutes at 30 – 32C. Rarely have I seen the IMCU/mL listed on rennet bottles that can be purchased at cheese making suppliers, but many do mention how many millilitres are required to set 8 to 10 Litres of milk. So how does that help us? Let’s break that down further into something we can better relate to.Ĭommercial rennet is available in Single, Double, and sometimes Triple strength. I like the KISS (Keep It Simple, Stupid) principle when explaining things.īasically, one milk‐coagulating unit (U) is defined as the amount of the rennet enzyme that coagulates 10 mL of reconstituted skimmed milk powder at 30☌ in 100 seconds. It is a very technical document so I will try and break it down into a definition that a layman can understand. IMCU stands for International Milk Clotting Unit as defined in International Standard ISO 11815 (2007). Do I just go on blind faith that the manufacturer has given me the correct instructions on the bottle? What does the acronym IMCU mean? Let’s learn more. When I first started making cheese, I was also perplexed by this question. Is the higher the number stronger or lower the number? Any insight into IMCU would be greatly appreciated. ![]() I am confused on the IMCU standards, I see 200IMCU, 240IMCU, 280IMCU and I don’t understand the varying strengths and the scale of strengths. I was recently asked by James the following question ![]()
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