Author Topic: Ph question  (Read 259 times)

Offline DrChile

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Ph question
« on: March 28, 2014, 02:21:06 PM »
Thinking about getting a ph meter (extech) - but don't want to rely on ph exclusively.  I've done fairly well without it (i.e. don't want it to be a crutch) but are their general guidelines on this board for ph targets for specific cheeses.  I've tried to search but haven't seen any targets…

Thanks all!

Trent


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Offline Spoons

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Re: Ph question
« Reply #1 on: March 28, 2014, 03:54:29 PM »
I use these 3 sources as recipes with PH targets:

http://www.dairyfoodsconsulting.com/recipes.shtml
http://www.wacheese.com/index.php?option=com_content&view=category&id=43&Itemid=66
And Gianaclis Caldwell's book

Just make sure you measure PH levels on the right surface. There's a difference between "Whey PH" and "Curd or cheese PH". Most readings are "whey or milk PH", but there are some instructions telling you to do a reading on the rind or curd.
- Eric

Offline John@PC

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Re: Ph question
« Reply #2 on: March 28, 2014, 07:42:01 PM »
Thinking about getting a ph meter (extech) - but don't want to rely on ph exclusively.  I've done fairly well without it (i.e. don't want it to be a crutch) but are their general guidelines on this board for ph targets for specific cheeses.  I've tried to search but haven't seen any targets
  Whatever pH meter you get Trent (and the Extech pH 100 is an excellent meter) make sure you get buffer solutions for calibration.  The Extech has great precision (0.01) but the buffers provide insurance for maintaining good accuracy.

Offline DrChile

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Re: Ph question
« Reply #3 on: March 30, 2014, 08:59:42 PM »
Thanks Eric and John… appreciate it!

Trent