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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Making Cheese, Everything Except Coagulation
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pH vs Temperature Chart
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Topic: pH vs Temperature Chart (Read 11867 times)
DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
pH vs Temperature Chart
«
on:
March 27, 2009, 01:46:25 AM »
I found another nice chart by Dr. Hill tonight I thought someone might find useful. I know I will.
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Worlock
Guest
Re: pH vs Temperature Chart
«
Reply #1 on:
March 27, 2009, 01:50:10 AM »
Hey that's cool! Too bad my feta today didn't even last 24 hours... sigh... I really need to buy a dogon ph meter, hehe.
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thegregger
Guest
Re: pH vs Temperature Chart
«
Reply #2 on:
March 27, 2009, 02:40:13 AM »
YOU ROCK!!!
Greg
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: pH vs Temperature Chart
«
Reply #3 on:
March 27, 2009, 02:43:45 AM »
That isn't printing well maybe I can send Giovani the spreadsheet I made and he can put it some where.
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: pH vs Temperature Chart
«
Reply #4 on:
March 28, 2009, 04:11:35 AM »
Let's see if this works ...
PDF Version:
http://www.deejayssmokepit.net/Q-View/pHvsTime.pdf
Excel Spreadsheet Version:
http://www.deejayssmokepit.net/Q-View/pHvsTime.xls
«
Last Edit: March 28, 2009, 04:23:31 AM by DeejayDebi
»
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
STANDARD METHODS - Making Cheese, Everything Except Coagulation
»
pH vs Temperature Chart