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Change rennet field to display a recommended dose 

Then cheesemakers can look at their rennet to determine how much to use.
Additionally, I take this chance to combine together the various gel
development arguments into one function call.

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
This commit is contained in:
Anna Schumaker 2017-04-21 15:53:54 -04:00
parent c87eaca6ea
commit c9818102b5
10 changed files with 17 additions and 40 deletions
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6
asiago.tex
View File

@ -3,12 +3,10 @@
%
\documentclass[rowheight=2pt]{cheese}
\def\rennet{\half teaspoon}
\def\press{6 hours}
\def\brining{12 hours}
\def\drying{8 hours}
%\def\rennet{\threequarter teaspoon}
%\def\press{14 hours}
%\def\brining{24 hours}
%\def\drying {12 hours}
@ -17,9 +15,7 @@
\cheeseCulture{Thermophilic}{Single dose}{85}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
\cheeseRipening{45 minutes}{92}
\cheeseRennet{\rennet}
\cheeseSetting{1 hour}
\cheeseFlocculation{2 - 2.5}
\cheeseRennet{Single dose}{1 hour}{2 - 2.5}
\begin{document}
\begin{cheese}

4
brick.tex
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@ -6,9 +6,7 @@
\cheeseName{American Brick}
\cheeseCulture{Mesophilic}{Double dose}{83}
\cheeseRipening{15 minutes}{88}
\cheeseRennet{\half teaspoon}
\cheeseSetting{45 minutes}
\cheeseFlocculation{3 - 3.5}
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
\begin{document}
\begin{cheese}

6
cheddar.tex
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@ -3,12 +3,10 @@
%
\documentclass[rowheight=3pt]{cheese}
\def\rennet{\half teaspoon}
\def\weightOne{10 pounds}
\def\weightTwo{40 pounds}
\def\weightThree{50 pounds}
%\def\rennet{\threequarter teaspoon}
%\def\weightOne{20 pounds}
%\def\weightTwo{80 pounds}
%\def\weightThree{100 pounds}
@ -18,9 +16,7 @@
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{81}
\cheeseRipening{45 minutes}{86}
\cheeseColor
\cheeseRennet{\rennet}
\cheeseSetting{45 minutes}
\cheeseFlocculation{3 - 3.5}
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
\begin{document}
\begin{cheese}

13
cheese.cls
View File

@ -71,9 +71,12 @@
\colortrue
\stepcounter{cheese@acid}
}
\newcommand{\cheeseRennet}[1]{\def\cheese@rennet{#1}}
\newcommand{\cheeseSetting}[1]{\def\cheese@setting{#1}}
\newcommand{\cheeseFlocculation}[1]{\def\cheese@flocculation{#1}}
\newcommand{\cheeseRennet}[3]
{
\def\cheese@rennet{#1}
\def\cheese@setting{#2}
\def\cheese@flocculation{#3}
}
\renewcommand{\_}{ \\ \hhline{|~*{7}{|-}|}}
@ -138,8 +141,8 @@
\fi
\section{Gel Devel}{4}
\cheeseStepTemp{Rennet }{\cheese@rennet }{\gray}{\diluted. Stir 1 minute.}
\cheeseStepNoTemp{Setting }{\cheese@setting}{ }
\cheeseStepTemp{Rennet }{ }{\gray}{\cheese@rennet. Stir 1 minute.}
\cheeseStepNoTemp{Setting }{ }{Natural: 1 hour, \cheese@culture: \cheese@setting.}
\cheeseStepNoTemp{Onset of Flocculation}{\cheese@flocculation}{ }
\cheeseStepNoTemp{Clean Break}{\gray}{ }
}

6
colby.tex
View File

@ -3,11 +3,9 @@
%
\documentclass[rowheight=5pt]{cheese}
\def\rennet{\half teaspoon}
\def\washing{14 cups}
\def\brining{8 hours}
%\def\rennet{\threequarter teaspoon}
%\def\washing{28 cups}
%\def\brining{16 hours}
@ -15,9 +13,7 @@
\cheeseCulture{Mesophilic}{Single dose}{81}
\cheeseRipening{1 hour}{86}
\cheeseColor
\cheeseRennet{\rennet}
\cheeseSetting{45 minutes}
\cheeseFlocculation{3 - 3.5}
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
\begin{document}
\begin{cheese}

4
gouda.tex
View File

@ -7,9 +7,7 @@
\cheeseCulture{MM100}{Single dose}{83}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{83}
\cheeseRipening{45 minutes}{88}
\cheeseRennet{\half teaspoon}
\cheeseSetting{45 minutes}
\cheeseFlocculation{3 - 3.5}
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
\begin{document}
\begin{cheese}

4
gruyere.tex
View File

@ -7,9 +7,7 @@
\cheeseCulture{Thermophilic}{Single dose}{85}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
\cheeseRipening{30 minutes}{90}
\cheeseRennet{\half teaspoon}
\cheeseSetting{40 minutes}
\cheeseFlocculation{2.5}
\cheeseRennet{Single dose}{40 minutes}{2.5}
\begin{document}
\begin{cheese}

6
irish_cheddar.tex
View File

@ -3,14 +3,12 @@
%
\documentclass[rowheight=4pt]{cheese}
%\def\rennet{\half teaspoon}
%\def\salt{1 tablespoon}
%\def\whiskeyOne{\quarter cup}
%\def\whiskeyTwo{1\threequarter cups}
%\def\weightOne{10 pounds}
%\def\weightTwo{15 pounds}
\def\rennet{\threequarter teaspoon}
\def\salt{2 tablespoons}
\def\whiskeyOne{\half cup}
\def\whiskeyTwo{3\half cups}
@ -21,9 +19,7 @@
\cheeseCulture{Mesophilic}{Single dose}{83}
\cheeseRipening{45 minutes}{88}
\cheeseColor
\cheeseRennet{\rennet}
\cheeseSetting{45 minutes}
\cheeseFlocculation{3 - 3.5}
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
\begin{document}
\begin{cheese}

4
jack.tex
View File

@ -6,9 +6,7 @@
\cheeseName{Jack}
\cheeseCulture{Mesophilic}{Single dose}{80}
\cheeseRipening{1 hour}{86}
\cheeseRennet{\half teaspoon}
\cheeseSetting{45 minutes}
\cheeseFlocculation{3.5}
\cheeseRennet{Single dose}{45 minutes}{3.5}
\begin{document}
\begin{cheese}

4
queso_fresco.tex
View File

@ -6,9 +6,7 @@
\cheeseName{Queso Fresco}
\cheeseCulture{Mesophilic}{Single dose}{85}
\cheeseRipening{30 minutes}{90}
\cheeseRennet{\quarter teaspoon}
\cheeseSetting{45 minutes}
\cheeseFlocculation{3 - 3.5}
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
\begin{document}
\begin{cheese}