Rennet Casein

Skim milk, normally pasteurized at 72oC for 15-20 seconds is used for the production of rennet casein. The milk is then cooled to 30oC. Sufficient rennet and calcium chloride is added to the skim milk to give a setting time of 20-30 min. The rennet should be previously diluted to 15-20 times its weight with water. Then the rennet is added. A gel forms after 15-20 minutes. It is then cut and the coagulum is stirred while being heated to about 60oC. The high temperature is necessary to deactivate the enzyme. Cooking time is approximately 30 min washing and remaining steps are the same as that of acid casein. Here the wash water is neutral.