Author Topic: pH targets for parmesan?  (Read 3561 times)

bbracken677

  • Guest
pH targets for parmesan?
« on: December 19, 2012, 04:18:41 PM »
Does anyone know of pH targets for parmesan? I have not been able to find any...all the recipes I have seen simply list time targets.

Offline Schnecken Slayer

  • Old Cheese
  • *****
  • Location: Newcastle, Australia
  • Posts: 636
  • Cheeses: 22
  • Making cheese since October 2012
Re: pH targets for parmesan?
« Reply #1 on: December 19, 2012, 04:35:43 PM »
« Last Edit: December 19, 2012, 04:45:04 PM by Schnecken Slayer »
-Bill
One day I will add something here...

linuxboy

  • Guest
Re: pH targets for parmesan?
« Reply #2 on: December 19, 2012, 04:55:30 PM »
Parmesan or are you trying to clone parmigiano reggiano?

For parmesan:
rennet 6.55-6.6
under whey at 6.40-6.45
drain 6.4
brine 5.3-5.4

bbracken677

  • Guest
Re: pH targets for parmesan?
« Reply #3 on: December 19, 2012, 05:40:58 PM »
Thanks!  Very helpful!

bbracken677

  • Guest
Re: pH targets for parmesan?
« Reply #4 on: December 20, 2012, 11:06:39 PM »
Parmesan or are you trying to clone parmigiano reggiano?

For parmesan:
rennet 6.55-6.6
under whey at 6.40-6.45
drain 6.4
brine 5.3-5.4

What would be the difference with a parm-reggiano?

linuxboy

  • Guest
Re: pH targets for parmesan?
« Reply #5 on: December 21, 2012, 12:16:42 AM »
It's about the same stylistically, but there are pH curve nuances. If you were doing a clone, I would ask you about the culture blend and what you're doing for milk handling.

For parmigiano reggiano, the rennet pH is at times higher due to natural variations. Sometimes the drain is lower, even 6.3.

wharris

  • Guest
Re: pH targets for parmesan?
« Reply #6 on: December 22, 2012, 02:02:50 AM »
Here is some of my old data.

bbracken677

  • Guest
Re: pH targets for parmesan?
« Reply #7 on: December 22, 2012, 01:22:22 PM »
Thanks Wayne!  And thanks for the wonderful video also!  Very cool....  O0