A vital step in the cheese making process.

The milk coagulation step is one of the most important in cheesemaking. The firmness of the coagulum at cut will affect the final cheese moisture and thus the cheese quality and yield. Therefore controlling curd firmness is vital for controlling consistency of the product. Rennet action is affected by :

• Acid development, more acid the quicker and firmer set.
• Setting temperature. Rennet works quickest at 40°C, it works progressively slower at temperatures above and below this.
• Amount of calcium in the milk. Adding calcium chloride will improve the consistency of set strength and will also reduce the amount of rennet required.

To have a consistent set  temperature, rennet volume and starter culture volume should be closely controlled. Acid development will sometimes vary due to a number of factors therefore cutting the curd should be done after checking the curd strength, not just after a nominated time.  Accuracy in measurement is vital to ensure a consistent product from day to day. Same firmness each day = consistent product

~ Wayne Austin, Shamrock Food State Manager SA and WA

If you would have questions about the use of Rennet, and would like some information on the use of ALBAMAX rennet powder, please contact This e-mail address is being protected from spambots. You need JavaScript enabled to view it