Author Topic: pH vs Removal From Mold vs Timing Of Salting  (Read 408 times)

Offline george13

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pH vs Removal From Mold vs Timing Of Salting
« on: April 09, 2012, 09:48:53 AM »
The othe day I made a Taleggio, and instructions regarding salting were recomended at pH 5.2.  My cheese reached that point after only 6 1/2 in the mould.  My concern was, if I remove now, the shape may be altered due to not enough time in mould.  On the other hand, I felt that if my acidity were to spike further, I would be sacrificing the creamines and texture, so I removed and salted.  The cheese did develop somewhat of a belly, but never the less still looks okay.  I would like to know what the standard should be going forward.   Thanks


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Offline Tomer1

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Re: pH vs Removal From Mold vs Timing Of Salting
« Reply #1 on: April 09, 2012, 11:16:55 AM »
You can salt and return it to the press if you suspect it still havent drained enough.
What culture were you using? perhaps its acidity curve is not right for this cheese.
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Offline george13

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Re: pH vs Removal From Mold vs Timing Of Salting
« Reply #2 on: April 09, 2012, 11:27:32 AM »
I tried a combination MA14 and MD89, in addition to b.linnen. It was my understanding that the MA14 is the predominant acid producer so I did a 2:1 ratio.  All this took place in 90F cow milk, 30 minutes pre acidification, 1 hr rennet, and 68F room temp.