PH Targets for Asiago

[dbudge55]

Does anyone have reference PH targets for Asiago? None of the books I own have it. I'm going to make one tomorrow so any help would be appreciated.

[linuxboy]

Please see cheeseforum.org/forum/index.php/topic,6839

we talked about it before

[dbudge55]

Thanks, Pav. Maybe it's me but I can't find what the PH at renneting should be. I got everything else though. I guess I need to upgrade my search skills too. You guys rock.

[linuxboy]

Same as for other Italians. By the time you add rennet, in classic grana and derivatives, it is around 6.5-6.55 due to culture action. That's the diff often between gruyeres and Italians. A gruyere type will often be 6.6, milk is ultra fresh.

[dbudge55]

Thanks, that's what I'll do. There's a lot of talk about acidification rates of different cultures. I suppose it comes with experience but is there some reference on how various cultures behave? Seeing all of the culture cocktails in various recipes has me rather confused.

[linuxboy]

Manufacturers do have target acidity schedules for each product (and each strain, but sometimes harder to get) over a range of temps. It should be in the library here. If not, ask your supplier.

[dbudge55]

Found some of them, thanks. I have a lot of Abiasa products so if I get the data sheets I'll post them in the library.