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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
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Salting/Ash pH Goals
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Topic: Salting/Ash pH Goals (Read 2218 times)
beckyrobs
New Cheese
Location: Wyoming
Posts: 1
Cheeses: 0
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Salting/Ash pH Goals
«
on:
March 30, 2022, 10:21:53 PM »
Does anyone have records for what their typical pH/pH goals are for salt/ash for a pasteurized goat milk Valencay-style cheese? Not having any luck finding them in past posts.
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Bantams
Mature Cheese
Location: PNW
Posts: 345
Cheeses: 28
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Re: Salting/Ash pH Goals
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Reply #1 on:
March 31, 2022, 03:15:38 AM »
I think lactic cheeses usually bottom out on pH, so there really isn't much need to test. Just look for proper curd consistency and smell/taste. Lactic cheeses are very forgiving.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
»
Salting/Ash pH Goals