Can someone point me in the direction of something that will explain what's going on with the change in ph of a cheese during the pressing stage? Just curious if it is something measurable and if so, if you are better off using the measured change in ph as a guide for when to remove from the press (or amount of weight, for that matter) as opposed to times specified in recipes. Basically, is it akin to using a floc chart instead of a set time?
Additionally, I understand how you measure ph with a meter during ripening and after cutting. But how would you measure a change in ph during pressing? Are you measuring the drained whey? Or are you somehow supposed to measure the ph on the surface of the cheese (and not sure how you'd do that)?