what is Marschall rennet cup?

Good evening Mr Tong!

Interesting and a very old question! I recall hearing about this device that was used in many US cheese making plants many years ago. I don't think it has been used for many years-rennet is now sold in standardised form.

Below is a description of the device and an outline of how it works from an article by H. M. MERKER :

"A very ingenious device is used by most cheese makers to
determine]ae the acidity of the milk. It is known as the Marschall
Rennet Tester. After the milk in the vat has been heated to
87 ° to 88 ° F. about a pint sample is taken in a vessel, the shape
of a cup, which has graduations starting about half an inch from
the top at 0 and increasing by half divisions to 10 at the bottom.
A hole in the bottom of the vessel is fitted with a cork in which
is inserted a tube of a very fine bore. When the milk has drained
through the little tube until the top is at the 0 mark, 1 cc. of liquid
rennet or pepsin, diluted to 20 cc. with water, is stirred in with
a spatula. When the milk thickens sufficiently, no more milk
will run out and the operator notes the point on the scale to which
the milk has run. The riper the milk, the quicker it will coagulate.
When the milk coagulates at 2½, its acidity is about 0.20
per cent and ready for the addition of pepsin to the entire batch."

You can download the article from the Journal of Dairy Science archive, at http://jds.fass.org/cgi/reprint/2/6/482.pdf .

Kind regards

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Tong Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Tong Thanks(0) Quote Reply Topic: what is Marschall rennet cup? Posted: 20 Mar 2010 at 9:41am
	Thank you!

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michael Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote michael Thanks(0) Quote Reply Posted: 20 Mar 2010 at 9:41am
	Good evening Mr Tong! Interesting and a very old question! I recall hearing about this device that was used in many US cheese making plants many years ago. I don't think it has been used for many years-rennet is now sold in standardised form. Below is a description of the device and an outline of how it works from an article by H. M. MERKER : "A very ingenious device is used by most cheese makers to determine]ae the acidity of the milk. It is known as the Marschall Rennet Tester. After the milk in the vat has been heated to 87 ° to 88 ° F. about a pint sample is taken in a vessel, the shape of a cup, which has graduations starting about half an inch from the top at 0 and increasing by half divisions to 10 at the bottom. A hole in the bottom of the vessel is fitted with a cork in which is inserted a tube of a very fine bore. When the milk has drained through the little tube until the top is at the 0 mark, 1 cc. of liquid rennet or pepsin, diluted to 20 cc. with water, is stirred in with a spatula. When the milk thickens sufficiently, no more milk will run out and the operator notes the point on the scale to which the milk has run. The riper the milk, the quicker it will coagulate. When the milk coagulates at 2½, its acidity is about 0.20 per cent and ready for the addition of pepsin to the entire batch." You can download the article from the Journal of Dairy Science archive, at http://jds.fass.org/cgi/reprint/2/6/482.pdf . Kind regards

Tong Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Tong Thanks(0) Quote Reply Posted: 20 Mar 2010 at 9:41am
	this unit is for testing the activity of coagulators, but I cannot find any reference...