PH dropping too fast

[scasnerkay]

With my caerphilly make yesterday, I switched starter from Flora Danica to MA4001, trying to keep other variables the same, because I wanted to see what difference there might be in the make, and in the taste later on. (I have a FD Caerphilly made 2 weeks ago).
With the FD caerphilly, it took about 2 hours between cutting the curd, and pH drop to 6.4 for draining. With the MA4001, the time was barely over an hour. In fact, the pH was 6.4 earlier, but I tried to hold it there by removing 1/3 of the whey, and then I stirred more vigorously to try and get more whey out of the curd as it was very soft.
The ending pH this morning was 5.5, which is what I usually have for caerphilly.
Was this a logical response to the ph dropping before the curd had lost enough whey?

[Spoons]

FD is a slow acidifier mostly used in addition to a starter. MA4001 acidifies faster at a medium rate. MA011 acidifies even faster than the MA4001. So you need to adjust your recipe targets and expect shorter times in between certain steps if you change your acidifying rate.

[dthelmers]

I make Caerphilly regularly. I started with Flora Danica because I like the taste, but I found it kind of lazy, so I switched over to MM100, which gave me the same taste but acidified much faster.

[scasnerkay]

Does anyone know of a website with graphical representations of  "typical" pH curves for different cultures? Eg Flora Danica versus Ma4001 or MM100... I am a visual learner!

[Tomer1]

You can find it in the product technical spec sheet

[scasnerkay]

I have not seen a product technical spec sheet with anything I have ordered. Where do you see this Tomer?

[Spoons]

You can find complete data specs on thecheesemaker website. Glengarry has a simpler comprehensive chart for home cheese makers with an easy peasy +++ rating system.

https://www.thecheesemaker.com/pdf/Flora_Danica_Specs.pdf
http://glengarrycheesemaking.on.ca/starters.htm

[scasnerkay]

Thank you Spoons! Unfortunately, it looks like the FD is the only one with a graph of expected pH change at different temperatures.  Bummer.

[linuxboy]

We should have these in the library here on the forum. ask your supplier if we don't