PH Target Info Attached

[not_ally]

I see some requests for PH target info here, so thought I'd attach some of the ones I'd come across. Please don't take them as gospel, as a newbie I have not put them into use yet, but thought some consolidated information might be helpful and all the sources are legit. I haven't cross-checked them for discrepancies and can't help explain them if they exist, so if there are any questions hopefully wiser heads will volunteer.

They are from charts from DJ Debbie (incredibly helpful poster here), from a CHR Hansen tech brochure on soft cheeses, and from Jody Farnham's book, the Joy of Cheesemaking.  I'm cutting and pasting the Farnham info below, the spacing is doing weird things when I try and put it in a doc.  The others are attachments.  ETA:  still some wonkiness in the cut and paste, plus the Hansen doc is getting opened automatically and you have to click on the link for Debbie's (her's is the best/most comprehensive, I think.) 

Anyway, do with them what you will.

Bloomie TARGET PH AND TEMPERATURE DURING DRAINING

                             Curd pH                             Room temperature
Molding                 6.30 ±0.05                        27 ± 1°C /81 ± 1°F
Molding + 1H        6.00 ±0.05                        27 ± 1°C /81 ± 1°F
Molding + 3H        5.7 ±0.05                          25 ± 1°C /77 ± 1°F
Molding + 5H        5.45 ±0.05                        25 ± 1°C /77 ± 1°F
Molding + 8H        5.10 ±0.05                        23 ± 1°C /73 ± 1°F
Demolding            4.90 ±0.05                        20 ± 1°C /68 ± 1°F 

Reblochon  TARGET PH AND TEMPERATURE DURING DRAINING

                            Curd pH                            Room temperature
Molding               6.30 ±0.05                        27 ± 1°C /81 ± 1°F
Molding + 1H      6.00 ±0.05                        27 ± 1°C /81 ± 1°F
Molding + 3H      5.7 ±0.05                          25 ± 1°C /77 ± 1°F
Molding + 5H      5.45 ±0.05                        25 ± 1°C /77 ± 1°F
Molding + 8H      5.10 ±0.05                        23 ± 1°C /73 ± 1°F
Demolding          4.90 ±0.05                        20 ± 1°C /68 ± 1°F 

Blue  TARGET PH AND TEMPERATURE DURING DRAINING

                              Curd pH                        Room temperature
Molding 6.35–6.15                                     28 ± 1°C /82 ± 1°F
Molding + 1/2H 6.30–6.10                         28 ± 1°C /82 ± 1°F
Molding + 1H 6.10–5.90                            27 ± 1°C /81 ± 1°F
Molding + 3H 5.60–5.40                            25 ± 1°C /77 ± 1°F
Molding + 5H 5.30–5.10                            23 ± 1°C /73 ± 1°F
Molding + 5H 5.30–5.10                            23 ± 1°C /73 ± 1°F
Molding + 8H 5.10–4.90                            20 ± 1°C /68 ± 1°F
Demolding                                                 5.0–4.80 20 ± 1°C /68 ± 1°F

[DeejayDebi]

A Question was asked about the PSI ratings in the "Flocculation, pH, Pressing and Moisture Ranges" chart I made in 2009. These are commercially recommended pressures.

That being said after several years of making different cheeses I finally got a pneumatic press that I could control up 75 PSI and the quality of the cheese was no different save for some  tiny random air holes from time to time, than when I use a piece of wood and balanced #10 cans of tomato sauce on it or water filled gallon milk jugs.

What seems to work best for easily achievable lighter home pressures is to press in a pot filled with the warm whey! If your on a budget which most of us are - don't spend your money on pressing devices - get some nice molds and pressing cloths and just use a few empty gallon milk jugs or #10 cans on heavy tomatoes and enjoy what you have done!

[rsterne]

Thanks so much for the reply, Debi.... Wrapping my brain around 700-1100 lbs. of weight on a 6" diameter wheel of Cheddar (28.3 sq.in.) caused my head to explode.... 

Having said that, the University of Guelph eBook also uses pressures of up to 172 KPa (25 psi) for a firm Cheddar (and 14-28 psi for Gouda), which agrees with your numbers, so thank you for the clarification.... It is obviously a matter of what is necessary for home cheesemaking, compared to what is used commercially.... 

Bob

[not_ally]

Aargh, knew i mispelled your name, Debi, sorry. Especially bad because you are one of my cheese heroes. So many helpful, practical and generous posts over the years. I'm really glad you're still here, I come across posts from LinuxBoy/Pav and iratherfly/yoav and feel like I miss them even though I never knew them.