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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 Paper Range
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Topic: pH Paper Range (Read 2020 times)
hydromojo
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pH Paper Range
«
on:
August 19, 2009, 05:47:55 PM »
what would the pH paper range need to be for me to check for proper acidification ? I'm looking mainly at mozzarella or feta at this time.
Also, my only acidification agents are homemade yogurt or buttermilk or a combination of both.
Any thoughts?
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linuxboy
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Re: pH Paper Range
«
Reply #1 on:
August 19, 2009, 06:18:23 PM »
You want paper that will give you detailed readings for 5-6.5. Critical for mozz shaping is 5.2-5.4.
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BauerHaus
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Re: pH Paper Range
«
Reply #2 on:
August 19, 2009, 10:19:44 PM »
I am going to try one of these knowing full well I need to see something better then 0.25-0.5 pH resolution but for under 20 bucks it may be helpful.
Acidic pH Levels Test Indicators, 4-7
Narrow pH range 4.0-7.0; resolution is 0.5 pH unit
http://www.indigo.com/Test-Strips/gph-test-strips/ph-paper-4-7.html
pHion Diagnostic pH Test Strips
Wide range of 4.5 - 9.0
our strips are separated in small 0.25 unit increments,
http://www.phionbalance.com/categories/ph-test-strips/phion-ph-test-strips/?utm_source=lsgoogle&utm_medium=cpc&utm_term=ph%2bpaper%2bstrips&utm_campaign=ph%2btest%2bstrips
«
Last Edit: August 19, 2009, 10:37:55 PM by BauerHaus
»
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hydromojo
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Re: pH Paper Range
«
Reply #3 on:
August 20, 2009, 01:29:07 AM »
thank you. Will try to see if i get at least a .25 least count
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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 Paper Range