Proje Suppent Sat “wonee games| civ of tn Pippin Loe Bos National Inettus of Molecular logy and Biotechclogy| Cheese making with fungal rennetWHAT IS RENNET? RENNET, sometimes called “paasin” in the Philippines, is a liquid used to coagulate milk in cheese-making, Rennet comes in different forms, depending on certain cultures, belies, and technology available. The kind of rennet to be used is an important bass for the quality and quantity of cheese yield from every iter of milk, BENEATS OF BIOTECH RENNET (CHEESE IS CREAMIER, FINER, AND TASTIER. BIOTECH Rennet has the abit to make the the cheese creomy, ine, and moce tasty, because o its ‘capacity to preserve such qualities of mi INCREASES CHEESE YIELD. If used correctly, BIOTECH Rennet produces ‘more cheese from each liter of mik, compared to the yield of the usual {animal rennet. It can make more than half ako of white cheese for every ‘ne iter of milk, compared tothe usual 250 g(1/4kg) or 330g (1/3 kg). INCREASES SHELF LIFE. If packed and stored propery the cheese pro- duced could last from 3 to 8 weeks, without a change in taste, fineness, or weight INSTANT. No need to dry the abomasum. Just mix the right amount of rennet with mike ‘SAFER INGREDIENT. BIOTECH Rennetis clean since it s not contami- rated by any insect SUITABLE FOR VEGETARIANS. since the source of BIOTECH rennet is rot an animal it can be used as an ingredient for vegetarian foods Liquid rennet Granulated rennetMOZZARELLA CHEESE (cont'd) Procedure: 8 10. a 2. 8. 14 ‘Cut curd into %4 inch thick strips and transfer into a bowl, Add hhot water (83°C), covering curd by a few inches. tir the curd in hot water. When soft, consolidate it into a plastic mass. Gently stretch curd with gloved hands or wooden paddles and mold it into plastic bal. Repeat stretching and molding 2-3 times. ack hot plastic mass into rectangular containers and level its surface, Immerse bottom of filled containers in hot water (58°C) for '5 minutes and transfer them to cold water (4°) unt curd be- ‘comes firm (about 30-40 minutes. Remove the curd blocks from their containers and immerse in cold (4°C) 23% NaCl brine solution. Brining time depends Cn the size ofthe block to firm the cheese body and to slightly salt itto 156, ‘A 250 9 rectangular block may require only 1 hr brining; 25 kg block may require only 4-18 hrs to attain final ‘optimum sat level in cheese of 0.7-1.0% Remove cheese from the brine, dry surfaces briefly and wrap in plastic bags. Store at 4-58C or in deep freezer (-20°C). Blocks may also be vacuum packed, WHITE CHEESE Ingredients: iter raw milk (oF 1 liter UAT mi (0F 16255 g full cream powdered milk in 1 liter water = BIOTECH Microbial Rennet = 17-20 grams rock salt Procedure: ‘Ada salt to raw milk and pasteurized at TEC for 15 seconds. Cool the pasteurized milk to 50-520C and ‘add microbial rennet. Mix well Use of Microbial Rennet = Liquid rennet — use 10 mi rennet per liter of cheesemilk - Granulated rennet - Suspend 5 to T grams granule(per liter of cheesemilk) in warm (50 ~ 6000) vinegar solution (7 mic & ¥ teaspoon) vinegar and add 7 mi potable water. Mix well to disintegrate the granules before addition to the pasteurized milkLet stand for 30 to 40 minutes to coagu- late the milk. Cut the curd into one inch cube and stir the curd carefully. “Tanefer the curd into perforated tay lined with cheese cloth, Let stand for two hours te drain and form the cheese. Dispense in ice cream cups or any other packaging material. Keep in chiller or refrigerator MOZZARELLA CHEESE Ingredients: ‘© 10 Liters raw butalo mil ‘+ 200 mi Starter culture [Nestle creamy yoghurt added to 10% ckimmilk(pacteurized & incubated at 40°C for 12- brad] ‘+ 10 miolacal acetic acid dltuted to 400 mi + Milk coagulant © SO grame BIOTECH microbial rennet dizzolved in 100 mi. vinegar: water (12)or © 100 liquid microbial rennet ‘© liters cold 23% salt solution Procedure: 1, Pasteurize the milk at 72°C and hold for 15 seconds. Cool to 42°C, 2. Shake the starter till homogenous and add ito the milk. Stir well 3. Add the diluted acetic slowly, litle at atime, with string. Set aside for 15 minutes. 4. Add and mix the coagulant slowly with constant stirring for 5 zeconds and immediately withdraw stirrer from the milk. Allow milk to zet without dieturbance 15 to 20 minutes 5. Check if coagulum is ready for cutting, Cut into 1 inch cubes and leave the curd in whey for 30 minutes, string every 10 minutes. 6. Puch the curd genty to one zide with a ladle and zcoop out the free whey. Allow curd cubes to nit. 7. Turn knitted curd and rince of free whey with lukewarm water G20, 8. Leave the curd in the pan Turning it every 10 minutes for 2 hours.