use of an acid titration kit in tradtional mozzarella?

[mamanaturale]

unwittingly, i bought an acid titration kit in order to test ph...bear with me as i am still very new to all of this.  it came with (ne cheese making supply co) instructions for using it in a hard cheese such as cheddar, but i am hoping there is a way for me to use it in making mozzarella too.  can you point me to either a recipe for traditional mozzarella that i could use or a way to convert my titration readings into the ph readings that my recipe (ricki carrol's book) calls for?

[DeejayDebi]

This might help ...

http://www2.iq.usp.br/docente/gutz/Curtipot_.html

http://www.dartmouth.edu/~chemlab/techniques/titration.html

http://academicearth.org/lectures/titration-curves-and-ph-indicators

[linuxboy]

The end point of cheddaring coincides with the end point for when you should check for a stretch test with mozz. The pH should be around 5.4 and the corresponding TA should be ~.53- .55. For cutting and whey drain TA targets, just follow the ones for cheddar cheese, adjusting as necessary for floc time and multiplier.