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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally No Whey Removed => Topic started by: BigCheese on June 16, 2012, 01:10:55 PM

Title: Yogurt, Raw Milk - Low Start pH
Post by: BigCheese on June 16, 2012, 01:10:55 PM

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?

Title: Re: Yogurt, Raw Milk - Low Start pH
Post by: linuxboy on June 17, 2012, 06:04:31 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.

Title: Re: Yogurt, Raw Milk - Low Start pH
Post by: Frotte La Tomme on June 19, 2012, 05:45:47 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)