Time | Task | Water Temp | Milk Temp | pH |
6:35am | Added Milk to Vat | 120 | 37 | 6.90 |
6:50am | Added Annatto | 112 | 60 | 6.99 |
6:52am | Heat On | 112 | 60 | 6.99 |
7:13am | Heat Off | 120 | 77 | 6.77 |
7:23am | heating | 115 | 83 | 6.73 |
7:29am | Heat On | 114 | 86 | 6.71 |
7:33am | Heat Off | 116 | 88 | 6.71 |
7:39am | Culture Added | 116 | 90 | 6.75 (odd) |
8:25am | CaCL2 added | 104 | 91 | 6.66 |
8:29am | Rennet Added | 104 | 91 | 6.59 |
8:53am | Heat On | 99.5 | 90 | Not taken |
9:15am | curd Cut Heat Off 15min rest | 124 | 90 | 6.59 |
9:31am | Start scald | 125 | 87 | 6.56 |
9:56am | scald | 129 | 96 | 6.45 |
10:01am | scald | 130 | 98 | 6.42 |
10:07am | scald Done Heating | 133 | 100 | 6.40 |
10:22am | Holding temp @ 100 | 133 | 100 | 6.30 |
10:25am | Holding temp @ 100 | 133 | 101 | 6.27 |
10:41am | Fished hold temp @ 100 | 133 | 101 | 6.15 |
11:01am | added 3 tbls salt | 117 | 100 | NA |
11:14am | added 3 tbls salt | 115 | 100 | NA |
11:31am | Data Point 16 min left in stir | 115 | 100 | 5.92 |