People treat dosage like a fixed setting on a machine. It is closer to a seasoning: right for this milk today, on this day of the year, at this temperature.
That is not a problem you solve once. It is a reason to measure your set time every batch, so when the milk changes you see it in your numbers before you see it in your cheese.
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