Author Topic: Muenster pH targets?  (Read 431 times)

Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Muenster pH targets?
« on: October 01, 2012, 04:35:28 PM »
Have looked over the muenster threads that exist and have not found any pH targets/markers for that cheese.

Anyone have the targets to share?

Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: Muenster pH targets?
« Reply #1 on: October 01, 2012, 04:39:43 PM »
According to standards, the finished cheese after aging cannot exceed a pH of 5.4.  That's the extent of what I have discovered so far.

It must require an acidity curve that is more basic? than cheddar. Not to mention should be a higher moisture cheese than cheddar.
« Last Edit: October 01, 2012, 04:48:14 PM by bbracken677 »

Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: Muenster pH targets?
« Reply #2 on: October 01, 2012, 08:39:39 PM »
According to "Applied Dairy Microbiology, 2nd edition" Muenster should be made using thermophilic culture...ST with Lactobacillus delbrueckii subsp. bulgaricus added (optionally) as well.
Also, they state there is little to no acid development before putting into forms....
Also stated that the curds are washed....

The recipes I have seen on this site, and the Wiki recipe as well as others do not seem at all in line with the above information. I have been contemplating a Muenster make...looks like I may have to revise my recipe considerably.