Ask the Rennet Expert

What Changes When Production Grows from 20 Litres to 2,000?

Short answer

The chemistry does not change. Mixing, temperature uniformity, how long cutting takes, documentation and ingredient supply all change — and those are what decide your consistency at volume.

By Luis, Founder & Rennet Expert at Bixa ProductsUpdated July 2, 20264 min read

In a pot, everything is even. In a vat, the bottom and the top are not the same temperature unless you make them the same temperature.

And cutting stops being an instant. If it takes you eight minutes to cut a large vat, the last curd you cut has had eight more minutes to firm than the first. You plan for that.

The other thing that changes is that you cannot keep it in your head any more. What you remembered at 20 litres has to be written down at 2,000.

About the author

Luis — Founder & Rennet Expert at Bixa Products

Luis is the founder of Bixa Products. He has spent his working life around cheesemaking ingredients, first in the Latin American market and now in the United States, helping cheesemakers understand how coagulants behave in real production conditions. He answers questions about rennet, chymosin, coagulation and dosage in the Ask the Rennet Expert series.

Founder, Bixa Products
Rennet, chymosin and coagulation specialist
Family business with 30+ years in the Latin American cheesemaking market

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