pH targets for parmesan?

[bbracken677]

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.

[Schnecken Slayer]

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

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

[linuxboy]

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

[bbracken677]

Thanks!  Very helpful!

[bbracken677]

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?

[linuxboy]

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.

[wharris]

Here is some of my old data.

[bbracken677]

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