Here's a recipe that shows the PH markers
Mike
Parmigiano Reggiano
Ingredients:
7 gallon of raw milk skimmed
1/8 teaspoon TA61
1/4 teaspoon LH100
1/8 teaspoon MM100
1/2 teaspoon Kid Lipase
1-3/4 teaspoons Veggie rennet
Procedure:
Milk is heat to 76°C (167°F) and cooled rapidly to 36 °C (97°F).
The acidification is obtained adding latte to a natural sieroinnesto, characterized from microorganisms of the species of L. helveticus, L. bulgaricus and L. lactis . 1/8 TA61, 1/4 LH100 and 1/8 MM100. 1/2 teaspoon Lipases added rehydrated in 1/4 cup distilled water. pH before rennet 6.50.
The coagulation is obtained using serium of the of the young goat. Completed the coagulation in 10-15 minuteren, the curd comes manually cut before in great slices, allowed to rest for 10 minuteren and then reduced till the dimension of grains of rice with small wheel and spino for 10 minuteren.
A value to be 1/3 is drained and then cut she passes herself to the phase of slow baking arriving to approximately 45 °C (113 °F) for 15 minuteren, and then they quickly till approximately 55 °C (131 °F) for 15 minuteren, knows itself maintaining the mass in constant agitation.
Finished to the heating the curd it must rest, carefullied lay down on the bottom of the boiler till the attainment of the just degree of acidity. pH 6.3-6.4
The extraction happens with shovel and burlaps, preparing large fagotti that they remain to sgrondare till the completion of the acidification. Always enclosed inside of burlaps, the curd comes inserted in fascere of wood and compressed with the aid of a disc of wood and a weight.
pH of the curd before brining: 5.1
The clearing of the serum continues slowly for approximately 24 hours and during this period of time the fascera comes progressively compressed, reducing of the diameter with an appropriate system to rope and the cheese comes many times over rivoltato.
After approximately 48 hours it begins the long phase of salt out in pickling brine to the temperature of approximately 15 °C (59 °F) than hard approximately a month and door the cheese to a content of 1.5% and 2% of knows them.
The hard stagionatura from 9 to 24 months in conditioned premises to 15-18 °C (59 to 65°F) with temperatures opportunely modulated in first is/seven months. The cheese remains supported on shelves in wood and during the stagionatura it comes subordinate to rivoltamenti, spazzolature, scorings and oliature of the crust.
