ph curve camembert

[berger]

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.
 

[linuxboy]

Which camembert? Full stabilized, semi, or traditional? What culture blend?

yes CaCl2 changes the pH.

[berger]

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.