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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: bbracken677 on December 19, 2012, 04:18:41 PM

Title: pH targets for parmesan?
Post by: bbracken677 on December 19, 2012, 04:18:41 PM

Does anyone know of pH targets for parmesan? I have not been able to find any...all the recipes I have seen simply list time targets.

Title: Re: pH targets for parmesan?
Post by: Schnecken Slayer on December 19, 2012, 04:35:43 PM

There are a few mentions here http://cheeseforum.org/forum/index.php?topic=754.0 (http://cheeseforum.org/forum/index.php?topic=754.0)

and some links to books here http://cheesemakinghelp.blogspot.com.au/2011/08/using-ph-tester.html (http://cheesemakinghelp.blogspot.com.au/2011/08/using-ph-tester.html)

Title: Re: pH targets for parmesan?
Post by: linuxboy on December 19, 2012, 04:55:30 PM

Parmesan or are you trying to clone parmigiano reggiano?

For parmesan:
rennet 6.55-6.6
under whey at 6.40-6.45
drain 6.4
brine 5.3-5.4

Title: Re: pH targets for parmesan?
Post by: bbracken677 on December 19, 2012, 05:40:58 PM

Thanks!  Very helpful!

Title: Re: pH targets for parmesan?
Post by: bbracken677 on December 20, 2012, 11:06:39 PM

Quote from: linuxboy on December 19, 2012, 04:55:30 PM

Parmesan or are you trying to clone parmigiano reggiano?

For parmesan:
rennet 6.55-6.6
under whey at 6.40-6.45
drain 6.4
brine 5.3-5.4

What would be the difference with a parm-reggiano?

Title: Re: pH targets for parmesan?
Post by: linuxboy on December 21, 2012, 12:16:42 AM

It's about the same stylistically, but there are pH curve nuances. If you were doing a clone, I would ask you about the culture blend and what you're doing for milk handling.

For parmigiano reggiano, the rennet pH is at times higher due to natural variations. Sometimes the drain is lower, even 6.3.

Title: Re: pH targets for parmesan?
Post by: wharris on December 22, 2012, 02:02:50 AM

Here is some of my old data (http://cheeseforum.org/forum/index.php/topic,2809.0.html).

Title: Re: pH targets for parmesan?
Post by: bbracken677 on December 22, 2012, 01:22:22 PM

Thanks Wayne!  And thanks for the wonderful video also!  Very cool....  O0