Author Topic: New pH meter  (Read 383 times)

Offline David

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New pH meter
« on: September 02, 2015, 02:34:39 AM »
Ok, I've decided to buy a pH meter. I understand that the readings vary from cheese to cheese and even from area to area but can anyone tell me at what points in the process should I be taking the readings?

Many thanks, David
As always, all advice appreciated

Offline David

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Re: New pH meter
« Reply #1 on: September 02, 2015, 03:57:01 AM »
I should have looked harder !!  I just found this link

http://cheeseforum.org/forum/index.php?action=dlattach;topic=14566.0;attach=36438

As always, all advice appreciated

Offline Stinky

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Re: New pH meter
« Reply #2 on: September 12, 2015, 10:09:40 AM »
Not sure I'd trust that... I'd go on a recipe by recipe basis. Pick a cheese you want to make and find targets.
It's probably a pathogen.

Offline Gregore

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Re: New pH meter
« Reply #3 on: September 13, 2015, 12:22:25 AM »
I agree with stinky , but how ever if the recipe does not have them or you are having troubles finding them , I looked at the molding and finish ph   ( the 2 most critical  points  of the make ) in the chart and they seem to be close enough.

I have had a few recipes that looked so good to me that I just had to make them but they did not have ph markers so I had to look up a few recipes that did and get an estimate and them from there make  it a few times and adjust .

Offline David

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Re: New pH meter
« Reply #4 on: October 04, 2015, 04:19:49 AM »
That's some great advice, thank you both.

David
As always, all advice appreciated