Tomme style cheese - TA targets

[RobinsonN]

Hi from an unusually sunny London,

I am making a tomme style cheese (not washed curd) from the book ‘Mastering Artisan Cheese’ by Gianaclis Caldwell this weekend, and am wondering if anyone could advise what the approximate TA target should be at brining?  The book states that the PH should be 5.2-5.4 at that point…

If anyone can tell me the rough TA targets at rennet and draining as well, that would be fantastic!

Many thanks,
Neil

[Gregore]

Here is a link to a great recipe

http://www.wacheese.com/index.php?option=com_content&view=article&id=49:basic-tomme-howto&catid=43:moderate-cook-temp&Itemid=66

[Stinky]

Unfortunately that link is broken. You can, however, access the site via the Wayback Machine. But here is the thread on this forum with the same recipe plus twenty-three pages of helpful information. 

I understand your issue is not being able to find TA targets, bit I really have no idea.

[Gregore]

Link worked for me. 

Targets

Rennet 6.5. If milk starts at 6.6 or 6.7

Draining 6.35 or higher

[Stinky]

Those are pH targets, I believe. This fellow is looking for titrable acidity. It's somewhat different.

[Gregore]

 My bad , I thought there was a chart that cross referenced the 2 , just looked it up no such thing.

[RobinsonN]

Thanks to you both.

In a previous post, Linuxboy approximated the following TA targets for continental cheeses:

Start at .16
Rennet at .18
Drain at .22
Salt/brine at .45- .60

I also found the attached document, which shows TA guidelines for British cheese types on page 22. 

Opinions are very welcome for what my targets should be for this tomme-style cheese.