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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cooked (Swiss)
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Mutschli 12.5.14
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Topic: Mutschli 12.5.14 (Read 12348 times)
Alpkäserei
Guest
Re: Mutschli 12.5.14
«
Reply #45 on:
June 10, 2014, 04:49:41 PM »
TA need not be difficult or expensive
You need only a syringe to measure out quantities of whey and NaOH, and you can measure it into any container, even a shot glass
I don't have my TA numbers on hand, but I use SH degrees because that's what I learned, and all the materials I have a listed in that. For this, we use a different strength of NaOH than you use otherwise.
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ArnaudForestier
Old Cheese
Location: Madison, Wisconsin
Posts: 1,546
Cheeses: 45
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Re: Mutschli 12.5.14
«
Reply #46 on:
June 10, 2014, 04:54:08 PM »
Yeah, I use American Science and Surplus for a lot of cheap, decent supplies like this (in fact, when I used to play with TA, that's the setup I bought...since gave to my son's school, and this morning, bought again, lol).
Do you use .11N NaOH?
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- Paul
Alpkäserei
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Re: Mutschli 12.5.14
«
Reply #47 on:
June 10, 2014, 05:32:28 PM »
trying to remember off the top of my head, for one you use .1N, for the other you use .4N, I don't remember which is which but I think .4N gives you SH degrees (Socklet-Henkel)
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Alpkäserei
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Re: Mutschli 12.5.14
«
Reply #48 on:
June 10, 2014, 05:36:10 PM »
correction,
in the US you use DOrnic or %TA, and use .11 N
In Switzerland you use Soxhlet Henkel and use .25 N
1 degree SH is equal to .0225 % TA or 2.25 Dornic degrees, so you can use that conversion rate
the other way is, 1 degree D is 4/9 of 1 degree SH
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linuxboy
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Re: Mutschli 12.5.14
«
Reply #49 on:
June 10, 2014, 09:32:01 PM »
relevant for TA in case need reference:
http://cheeseforum.org/forum/index.php/topic,2586.msg21615.html#msg21615
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cooked (Swiss)
»
Mutschli 12.5.14