Darn it .. while following a recipe for Gouda I noticed that after washing the curd the temperature in the Vat raised to about 41 deg C for several minutes before I noticed it. I then quickly stirred in some cold water to cool down below 40.
This morning though I noticed that after pressing the pH is still at 6.5 roughly.
Did I kill yesterday all mesophilic bacteria?
(Was using Flora Danica)