Author Topic: ph curve camembert  (Read 490 times)

Offline berger

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ph curve camembert
« on: December 23, 2012, 12:37:28 PM »
Does anyone have a graphic curve of the pH for the making of Camembert?
I mean the TA and the PH curve and the important moments for measuring.
Does adding Calcium Chloride change the PH?

I once had an 'ideal' PH-curve for Camembert (from Hansen I think) but I lost it.
 

Offline linuxboy

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Re: ph curve camembert
« Reply #1 on: December 23, 2012, 01:58:15 PM »
Which camembert? Full stabilized, semi, or traditional? What culture blend?

yes CaCl2 changes the pH.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline berger

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Re: ph curve camembert
« Reply #2 on: December 23, 2012, 03:25:41 PM »
I am learning every day. I can tell you the recipe, maybe you can tell me if the cheese is full stabilized, semi or traditional. All I know that from the 20 recipe's I know no-one is the same, the more I learn the less I know I don't know:-).

I use pasteurized biological wholemilk, no homogenisation (batch) 67 degrees 30 min. Add CaCl and Flora Danica. Penicelium candidum and geotrichum (1/5 dose) After about 1 hour I add rennet (liquid traditional (don't know the translation) after coagulation cut the curd and fill the forms. after 1 day in brine and after that 2 days at 16-17 degrees (celcius) for drying and after that 10 day's at 95% Humidity and 11 degrees celcius.

Hop you can tell more.