Myth: Rennet Only Matters During Coagulation
Fact: in cheeses that are held or aged, residual coagulant stays in the curd and participates in protein breakdown throughout ripening. Its influence does not end when the curd is cut.
3 min read
Topic
Myth vs. Fact
Short, shareable corrections to the most common rennet misconceptions.
Myth: All Microbial Rennets Are Identical
Fact: microbial coagulants differ in clotting strength and in how they behave through a make. Two bottles that look the same can need different volumes for the same set time.
3 min read
Myth: More Rennet Always Means Better Cheese
Fact: proper dosage matters. Excessive rennet can affect the cheesemaking process and the characteristics of the finished cheese, including bitterness in cheeses that are held or aged.
3 min read