Milk Fat Standardisation and Rennet Calculator
Enter the milk quantity, fat and protein percentages and the cheese type to see at once whether your milk needs fat removed or cream added. The working figures (litres through the separator, cream quantity, rennet dose and expected yield) appear to subscribers inside the Chef Board in Lebnara.
Cheese type
Your milk protein/fat
0.84
Target for Akkawi
1.10
Your milk fat is higher than needed for this cheese: remove some fat with the separator before pasteurisation.
Full figures are for Lebnara subscribers
They appear inside the Chef Board for every batch and are saved with the pH and temperature readings and the HACCP record.
The indicator uses the default values of each product card in the Chef Board, which every factory calibrates to its own milk.
The Chef Board calculates for every batch: separator litres, cream, rennet dose, cutting time and yield, and saves them in the HACCP record.
How to use
- Enter the milk quantity in the vat in litres.
- Enter the fat and protein percentages from the analyser or lab.
- Choose the cheese type: Akkawi, halloumi, mshallaleh or baladi.
- Read your milk's status, then open the full figures from the Chef Board after subscribing.
Frequently asked questions
- What is the protein-to-fat (P/F) ratio?
- It is the protein percentage of the milk divided by the fat percentage. It sets the cheese's balance between softness and firmness, and directly affects yield and consistency from batch to batch.
- Why standardise milk fat before making cheese?
- Because milk fat changes with the season, the feed and the milking time. Standardising evens out each batch, so the cheese has the same texture and taste, and surplus fat is used for butter or clotted cream.
- How is the rennet dose calculated?
- It depends on the strength printed on the pack (IMCU or a 1:N ratio), the milk in the vat after standardising, and the required coagulation time. The Chef Board calculates it for every batch with calcium chloride and the cutting time.
- Why are the full figures not shown here?
- The full calculation is part of the Chef Board in the cheese factory module, where it is saved with the batch and linked to pH and temperature readings and the cost per kilo. Registration is free, and the factory subscription is $20 a month.
- Does the calculator save my numbers?
- No. What you enter here stays in your browser and is not sent to the server.