Author Topic: Yogurt, Raw Milk - Low Start pH  (Read 398 times)

Offline Nitai

  • Mature Cheese
  • ****
  • Location: Mendocino County, CA, USA
  • Posts: 408
  • Cheeses: 10
  • Moo
Yogurt, Raw Milk - Low Start pH
« on: June 16, 2012, 08:10:55 AM »
I have still not yet been able to correct the problem I have been having with my milk having a low PH. I am working on it, but not there yet. In the meantime, I have noticed my yogurt is not turning out as good. Can anyone recommend how I might change the process to control for the lower PH? I am not sure what the PH of finished yogurt typically is, but my milk is starting around PH 6.45. quite low.

any ideas?


Guests, join the CheeseForum.org community to remove this ad.


Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 199
  • www.wacheese.com
    • Washington Cheese Guild
Re: Yogurt, Raw Milk - Low Start pH
« Reply #1 on: June 17, 2012, 01:04:31 PM »
Not as good meaning? thin? flavor?  terminal pH for yogurt should be 4.2-4.6.

Strain selection is first approach in cases like these.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Frotte La Tomme

  • Guest
Re: Yogurt, Raw Milk - Low Start pH
« Reply #2 on: June 19, 2012, 12:45:47 AM »
Cows with masatitis can lower the pH drastically.  Find out if one is adding high cell count to your milk.  Also, check the food ration, as excesses can have negative effects on quality (and health)