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>

asiago.tex

@@ -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}
+\cheeseRennet{Single dose}{1 hour}{2 - 2.5}
-\cheeseSetting{1 hour}
-\cheeseFlocculation{2 - 2.5}
 
 \begin{document}
 \begin{cheese}

brick.tex

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

cheddar.tex

@@ -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}
+\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
-\cheeseSetting{45 minutes}
-\cheeseFlocculation{3 - 3.5}
 
 \begin{document}
 \begin{cheese}

cheese.cls

@@ -71,9 +71,12 @@
 	\colortrue
 	\stepcounter{cheese@acid}
 }
-\newcommand{\cheeseRennet}[1]{\def\cheese@rennet{#1}}
+\newcommand{\cheeseRennet}[3]
-\newcommand{\cheeseSetting}[1]{\def\cheese@setting{#1}}
+{
-\newcommand{\cheeseFlocculation}[1]{\def\cheese@flocculation{#1}}
+	\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.}
+	\cheeseStepTemp{Rennet    }{ }{\gray}{\cheese@rennet. Stir 1 minute.}
-	\cheeseStepNoTemp{Setting }{\cheese@setting}{ }
+	\cheeseStepNoTemp{Setting }{ }{Natural: 1 hour, \cheese@culture: \cheese@setting.}
 	\cheeseStepNoTemp{Onset of Flocculation}{\cheese@flocculation}{ }
 	\cheeseStepNoTemp{Clean Break}{\gray}{ }
 }

colby.tex

@@ -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}
+\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
-\cheeseSetting{45 minutes}
-\cheeseFlocculation{3 - 3.5}
 
 \begin{document}
 \begin{cheese}

gouda.tex

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

gruyere.tex

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

irish_cheddar.tex

@@ -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}
+\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
-\cheeseSetting{45 minutes}
-\cheeseFlocculation{3 - 3.5}
 
 \begin{document}
 \begin{cheese}

jack.tex

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

queso_fresco.tex

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