Hjemmeriet



Webshop




















My page

Login to My page

Sign up for News letters


  Svenska    Norske    Deutch


See Product Group
Read more about Cheese
Add to cart

Animal Rennet - 50 ml

Animal Rennet for milk coagulation - 50 ml
Product no.: 1401-50, Weight: 53 g. (Content: 50 ml), In stock
Price for
1 item: 62,00 DKK
5 items: 250,00 DKK
30 items: 1205,00 DKK

Picture of Animal Rennet - 50 ml

Enzym til fødevarer.
Indeholder: Chymosin 85% ± 3% og Pepsin 15% ± 3%
Enzymaktivitet: 145 IMCU/ml,
138
 IMCU/ml ved BFD

Må kun anvendes til koagulering af mælk
ved fremstilling af ost.
Anbefalet dosis: 30 IMCU/liter mælk,
svarende til 2 ml til 10 liter mælk.
Maksimal dosis: 60 IMCU/liter mælk,
svarende til 4 ml til 10 liter mælk.

Animal rennet - 50 ml

Loading...

Content

Cart - This product     Qty. Per Unit Price
Animal Rennet - 50 ml 62,00 DKK
0,00 DKK
Cart - Total Inkl. moms   0,00 DKK

This rennet contains the enzymes Chymosin and Pepsin extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of calves.

This rennet contains:
- Chymosin 95% ± 5%
- Pepsin 5% ± 5%


Usage

Rennet is used for coagulation of milk when making cheeses.


Learn more about rennet here 

The effect of adding rennet to milk is that the milk will coagulate and turn into curd. Subsequently, by dividing the curd into smaller pieces, the whey will drain from the curd.

All cheese recipes provide an indicative coagulation time - which is the time you usually need for leave the milk to coagulate. Using the stated coagulation time, and checking to see that the curd gives a clean cut with a knife, you will usually get a reasonable result, though with a slightly varying result of structure and taste from one batch to the next.

The following describes a method which you can apply in order to obtain more control over your cheese making - it will enable you to repeat a success. The method is often referred to as the flocculation method and will enable you to determine the optimum coagulation time for the cheese milk.

The optimum coagulation time depends on many conditions: the milk's content and composition of proteins and fats, the pH of the milk when the rennet is added, the activity of the rennet, whether or how the milk is pasteurized, whether the milk is homogenized, if you add calcium chloride to the cheese milk, and more. Maybe you compose the cheese milk yourself by mixing different types of milk, for example whole cream milk with a little extra cream or goat's milk, or you may mix homogenized with unhomogenized milk. All these parameters mean that the optimum coagulation time will vary.

To determine the optimal coagulation time, the flocculation time of the cheese milk must be known.

The flocculation time is the time it takes for the milk to clot after the rennet is added to the milk.

Depending on the type of cheese you want to make, different coagulation times are used, which is calculated as a factor (typically between 2 and 6) multiplied by the flocculation time.

You determine the flocculation time as follows:

Add the rennet to the milk, stir well for 20 seconds and bring the milk to a rest.

Start a timer.

Let the milk rest for 5 minutes. Then take a scalded small round glass and place the glass in the surface of the milk - the glass will float but sink slightly into the milk.

Tap / turn the glass so it rotates slightly in the milk - do this once a minute.

After about 8 minutes, you will notice that the glass will rotate less - then test by tapping / turning the glass every 30 seconds.

After 10 - 15 minutes, the glass will no longer be able to move in the milk, indicating that the curd has formed. Carefully remove the glass and stop the timer.

The timer will now show the flocculation time.

To find the optimal coagulation time, multiply a factor on the flocculation time. This factor is given in the table below. The factor is multiplied by the flocculation time, which gives the total time that must pass before the curd is cut, measured from the time the rennet was added.

Cheese type

Factor

Cutting size

Gruyére & Parmesan

2,5

5 mm

Cheddar

3

5 mm

Hard cheese

3,5

10 mm

Feta & Blue mold cheese

4

30 mm

White mold cheese

5,5

20 mm

Example: If you measure the flocculation time to 12 minutes, and if you are making a blue mold cheese, then the factor is 4 and you have to cut the curd after 48 minutes of coagulation.

The reason that the coagulation time varies with the cheese type is due to the amount of whey drained after the curd is cut will depend on the coagulation time: The longer coagulation time, the less whey is subsequently drained and thus will give a more moist cheese.

For soft cheeses, a long coagulation time and a relatively large curd cutting size are used, which causes less whey to be drained from the curd.

For hard cheeses a short coagulation time and a relatively smaller curd cutting size are used, which causes more whey to be drained from the curd.

The factors shown in the table are just what is normal practice for the different cheese types. Typically, the factor is varied by ± 0.5 to obtain a desired moist content in the resulting cheese.

If you find that the flocculation time is beyond the expected 10 - 15 minutes, you can (in next batch) adjust by changing the addition of calcium chloride and / or rennet (the more calcium chloride and / or rennet, the shorter flocculation time). Likewise, the pH of the milk will have some influence, ie. the amount of added starter culture and the time the starter culture act in the milk (maturation time) before adding the rennet. The lower the pH (i.e., the more starter culture and / or the longer the maturation time), the shorter the flocculation time.

Dosage

Dosage of rennet varies and depends on the type of cheese you are making.

For feta cheese, add 1 ml of rennet to every 5 litres of milk.

Dosing is made easy using a plastic dropper or a glass dropper


Note om dosering af bakteriekulturer og enzymer


Dosering af bakteriekulturer


Når man giver aktive mælkesyrebakterier de rette vækstbetingelser, dvs. vand, sukker/laktose og den rette temperatur, vil bakterierne formere sig med en hastighed så antallet af mælkesyrebakterier fordobles på cirka ½ time. Bakterierne omsætter sukkeret og vandet til energi og syre, som medfører at væsken bliver mere syrlig i takt med at antallet af bakterier stiger. Når antallet af bakterier efter nogle timer er vokset, er syrligheden af væsken øget, hvilket bevirker at aktiviteten af bakterierne falder. Syrligheden af væsken bliver til sidst så høj at bakterierne ikke længere trives og bakteriernes aktivitet stopper. Som følge af bakteriernes reducerede aktivitet, i takt med øget syrlighed, vil mængden af bakterier som man doserer ved f.eks. opstart af yoghurt eller ostefremstilling ikke være af afgørende betydning for syrningsforløbet. Vores opskrifter angiver ofte doseringen af bakteriekulturer i mængder af ”knivspidse”, hvilket ikke er et præcist mål, blot et udtryk for at der ikke skal bruges ret meget. Som forklaret ovenfor, hvis man laver 2 portioner og doserer dobbelt så meget kultur i den ene som i den anden vil resultatet blot være at den med mindst mængde starterkultur skal syrne ½ time længere end den anden. Man kan derfor udmærket ”strække” forbruget af kultur. Hvis en portion er angivet til at kunne række til 25 liter yoghurt, kan den fint række til mere, hvis man doserer mindre per liter og samtidig blot forlænger syrningstiden en anelse.


Doseringen af enzymer


Enzymer som osteløbe, lipase og laktase er proteiner, som har en kompleks struktur, der har den effekt at hvis enzymet rammer ind i et kaseinmolekyle (for osteløbe), et fedtstofmolekyle (for lipase) eller et laktosemolekyle (for laktase), så brydes kaseinet/fedtstoffet/laktosen op. Efter sammenstødet flyder enzymet uændret videre, rammer ind i flere andre molekyler og fortsætter således nedbrydningen.


Et enzym er ikke en organisme som formerer sig som en mælkesyrebakterie – enzymets effekt er udelukkende en følge af de tilfældige sammenstød af molekylerne. Jo flere sammenstød der sker, des hurtigere går processen og doseringen af enzymet er derfor forholdsvis afgørende for om processen forløber indenfor den tid som procesforløbet gives.


Osteløbe
: Hvis man doserer for lidt osteløbe, vil koaguleringen gå for langsomt og mælken vil ikke stivne som ventet. Doseres for meget osteløbe vil mælken stivne hurtigere, men overdosering kan give bitter eftersmag i osten. Osteløbens effekt er meget afhængig af pH og temperatur. Ved frisk mælk med pH på cirka 6,8 er den optimale temperatur 34°C. Ved syrnet mælk (pH 4-5,5) er osteløben mindre kritisk overfor temperaturen og der doseres typisk mindre osteløbe, hvis mælken er syrnet forinden (f.eks. ved friskost og mozzarella). Til de fleste typer at ost, doseres osteløbe med 1 ml per 5 liter mælk. Man kan dosere mindre osteløbe og kompensere ved at forlænge tiden for koagulering, hvilket også har den effekt, at der tilbageholdes mere vand i ostemassen og osten bliver dermed blødere.


Laktase
: For personer med intolerance overfor laktose, er det vigtigt at laktosen nedbrydes til simple sukkerstoffer, hvilket netop er laktasens effekt. Graden af intolerance er meget individuel. Nedbrydningen af laktosen tager den tid det tager, men doseringen er afgørende for denne tid. Doser efter anvisningen og brug den anviste tid, og inddrag personlige erfaringer. Laktasens effekt er meget afhængig af pH og temperatur. Dette er beskrevet nøjere under beskrivelsen af laktaseproduktet.


Lipase
: Nedbrydningen af fedtstoffer giver smag i ost. Lipasens effekt er derfor ikke vigtig for at osten skabes, men lipasen er betydende for udviklingen af smag efter at osten er fremstillet. Vil du have en almindelig smagsudvikling, doseres lipasen efter anvisning, ellers doserer du mindre eller mere efter behag. Bemærk at man normalt kun tilsætter lipase til feta og blåskimmelost. Mikroorganismerne som man tilsætter til ostemælken, udvikler nemlig også lipase. For andre typer af ost end feta og blåskimmel, vil der blive skabt tilstrækkeligt af lipase gennem mikroorganismernes virke til at smagsudviklingen vil ske passende gennem modningstiden for osten.

Storage and Durability

Store below +5°C. Do not freeze.

If stored between 2
-8°C the rennet is likely to be usable for at least 1 year - this is the Best Before date.

The activity of the active enzyme will decrease by 1% every month. After a year the activity has decreased by 10%, for which you can compensate for by adding a little extra rennet.

If stored at room temperature close to 25°C the active ingrediens reduce by 2% per month.

Miscellaneous

About coagulation time...

The effect of adding rennet to milk is that the milk will coagulate and turn into curd. Subsequently, by dividing the curd into smaller pieces, the whey will drain from the curd.

All cheese recipes provide an indicative coagulation time - which is the time you usually need for leave the milk to coagulate. Using the stated coagulation time, and checking to see that the curd gives a clean cut with a knife, you will usually get a reasonable result, though with a slightly varying result of structure and taste from one batch to the next.

The following describes a method which you can apply in order to obtain more control over your cheese making - it will enable you to repeat a success. The method is often referred to as the flocculation method and will enable you to determine the optimum coagulation time for the cheese milk.

The optimum coagulation time depends on many conditions: the milk's content and composition of proteins and fats, the pH of the milk when the rennet is added, the activity of the rennet, whether or how the milk is pasteurized, whether the milk is homogenized, if you add calcium chloride to the cheese milk, and more. Maybe you compose the cheese milk yourself by mixing different types of milk, for example whole cream milk with a little extra cream or goat's milk, or you may mix homogenized with unhomogenized milk. All these parameters mean that the optimum coagulation time will vary.

To determine the optimal coagulation time, the flocculation time of the cheese milk must be known.

The flocculation time is the time it takes for the milk to clot after the rennet is added to the milk.

Depending on the type of cheese you want to make, different coagulation times are used, which is calculated as a factor (typically between 2 and 6) multiplied by the flocculation time.

You determine the flocculation time as follows:

Add the rennet to the milk, stir well for 20 seconds and bring the milk to a rest.

Start a timer.

Let the milk rest for 5 minutes. Then take a scalded small round glass and place the glass in the surface of the milk - the glass will float but sink slightly into the milk.

Tap / turn the glass so it rotates slightly in the milk - do this once a minute.

After about 8 minutes, you will notice that the glass will rotate less - then test by tapping / turning the glass every 30 seconds.

After 10 - 15 minutes, the glass will no longer be able to move in the milk, indicating that the curd has formed. Carefully remove the glass and stop the timer.

The timer will now show the flocculation time.

To find the optimal coagulation time, multiply a factor on the flocculation time. This factor is given in the table below. The factor is multiplied by the flocculation time, which gives the total time that must pass before the curd is cut, measured from the time the rennet was added.

Cheese type

Factor

Cutting size

Gruyére & Parmesan

2,5

5 mm

Cheddar

3

5 mm

Hard cheese

3,5

10 mm

Feta & Blue mold cheese

4

30 mm

White mold cheese

5,5

20 mm

Example: If you measure the flocculation time to 12 minutes, and if you are making a blue mold cheese, then the factor is 4 and you have to cut the curd after 48 minutes of coagulation.

The reason that the coagulation time varies with the cheese type is due to the amount of whey drained after the curd is cut will depend on the coagulation time: The longer coagulation time, the less whey is subsequently drained and thus will give a more moist cheese.

For soft cheeses, a long coagulation time and a relatively large curd cutting size are used, which causes less whey to be drained from the curd.

For hard cheeses a short coagulation time and a relatively smaller curd cutting size are used, which causes more whey to be drained from the curd.

The factors shown in the table are just what is normal practice for the different cheese types. Typically, the factor is varied by ± 0.5 to obtain a desired moist content in the resulting cheese.

If you find that the flocculation time is beyond the expected 10 - 15 minutes, you can (in next batch) adjust by changing the addition of calcium chloride and / or rennet (the more calcium chloride and / or rennet, the shorter flocculation time). Likewise, the pH of the milk will have some influence, ie. the amount of added starter culture and the time the starter culture act in the milk (maturation time) before adding the rennet. The lower the pH (i.e., the more starter culture and / or the longer the maturation time), the shorter the flocculation time.

Facts

Content50ml
Height80mm
Diameter38mm
Shipment weight53g


Shipping (Dänemark): 49,00 DKK - Select country:
You may add additional 347 g for the same shipment price. See more here.


Animal Rennet - 50 ml
Animal Rennet for milk coagulation - 50 ml
Product no.: 1401-50, Weight: 53 g. (Content: 50 ml), In stock
Price for
1 item: 62,00 DKK
5 items: 250,00 DKK
30 items: 1205,00 DKK

Currency:
Show prices:


Copyright (c) Hjemmeriet - 2009..2024 - Nyvangsvej 93, 4100 Ringsted - Bemærk: Cirka 20 km fra Ringsted centrum
Telefon: 23 24 48 00 - E-Mail: Hjemmeriet@Hjemmeriet.com - CVR.nr. 41408391 - Hjemmeriet v/Eva Maria Jochimsen
Updated: 2024-04-20 22:17:09
14/0 - Visitors: 1441450 - 1