Measure five things every batch
- Milk source and lot.
- Temperature at coagulant addition.
- pH at addition, if you have a meter.
- Dosage, measured not estimated.
- Flocculation and clean-break times.
Then make the process boring
Consistency is largely the removal of small improvisations: the same order of operations, the same dilution ratio, the same stirring pattern, the same cut size, the same drain time. Write it as a one-page process sheet that a new employee could follow.
Where ingredients fit
A coagulant with standardised clotting strength, storage you can control, and a supply you can plan around removes one source of variation. It does not remove the others.
Coagulation is never controlled by one variable. Milk composition, temperature, pH, calcium, the cheese style and your process conditions all shape how the curd forms — the coagulant is one input among several.
About the author
Bixa Products — Editorial team
Educational content written by the Bixa Products team, a family-owned cheesemaking ingredient company specializing in rennet and chymosin. Technical guidance is written conservatively: where a value depends on your milk, process or product, we say so instead of guessing for you.
- Family-owned cheesemaking ingredient company
- 30+ years in the Latin American cheesemaking market
- Specialists in rennet, chymosin and milk coagulation