Author Topic: pH targets for parmesan?  (Read 489 times)

Offline bbracken677

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pH targets for parmesan?
« on: December 19, 2012, 10:18:41 AM »
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.


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Offline Schnecken Slayer

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Re: pH targets for parmesan?
« Reply #1 on: December 19, 2012, 10:35:43 AM »
« Last Edit: December 19, 2012, 10:45:04 AM by Schnecken Slayer »
-Bill
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Offline linuxboy

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Re: pH targets for parmesan?
« Reply #2 on: December 19, 2012, 10:55:30 AM »
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
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Offline bbracken677

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Re: pH targets for parmesan?
« Reply #3 on: December 19, 2012, 11:40:58 AM »
Thanks!  Very helpful!

Offline bbracken677

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Re: pH targets for parmesan?
« Reply #4 on: December 20, 2012, 05:06:39 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?


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Offline linuxboy

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Re: pH targets for parmesan?
« Reply #5 on: December 20, 2012, 06:16:42 PM »
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.
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Offline Wayne Harris

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Re: pH targets for parmesan?
« Reply #6 on: December 21, 2012, 08:02:50 PM »
Here is some of my old data.
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Offline bbracken677

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Re: pH targets for parmesan?
« Reply #7 on: December 22, 2012, 07:22:22 AM »
Thanks Wayne!  And thanks for the wonderful video also!  Very cool....  O0