Author Topic: pH Measurement During Aging - Rind & Paste  (Read 908 times)

Offline janesmilk

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pH Measurement During Aging - Rind & Paste
« on: June 26, 2010, 08:54:37 PM »
Hello,
I use a PH meter for all of my cheesemaking up until pressign the cheese. How do you test the PH of a cheese after it is pressed , like while its drying ? I know it would be helpful to know so that I can adjust the PH of my brine etc... Any help would be appreciated!

Thanks!


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Offline DeejayDebi

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Re: pH Measurement During Aging - Rind & Paste
« Reply #1 on: June 27, 2010, 01:27:20 PM »
That requires a different probe with a tip kind of like a pen.

Offline Wayne Harris

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Re: pH Measurement During Aging - Rind & Paste
« Reply #2 on: June 27, 2010, 04:55:45 PM »
The Extech 110 is capable of doing this. Merely get a sample of the curd/cheese and press it against the tip. 

Now, it will only tell you the pH of the curd, or rind.  Not the inside.

I think that there are specialized probes that can be used to puncture a wheel of cheese and tell you the internal pH.
Or one could use a trie to temporarily extract some cheese from inside the wheel.

 
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