Do I have a Problem?

[iamgouda]

I recently started using a pH meter....it's uncalibrated, and not cleaned or moisturized with the appropriate solution, but takes sensible readings nonetheless.  I also double-check with pH strips. 

I just made a traditional Cheddar, and the milk (raw Jersey) read pH 6.9 at the beginning. I was following Ricki Carroll's recipe in her older book and checking pH against a chart I found on here...
According to the chart, the pH at draining should be 6.3.   My pH was 6.53.  The pH was finally down to 6 halfway through the pressing ( I measured the pH of the whey that drained out of the pressing cheese.)  According to the chart, the pH should be 5.4 at pressing.

Is this just a result of very high pH at the beginning?  I used mother culture I made from culture I bought in powdered form.   Should I be worried about phage contamination?  What are the symptoms of bacteriophage?

Thanks!!

[Tomer1]

You need to understand that a ph meter behaves according to a curve, referensing a single point to an accurate strip doesnt ensure its reliability. 
Without calibration before each make along with proper storage (which will extend the life of the electrod from just a few months to a year and then some) its almost useless to relay on.  you will have better luck relaying on a time based recipe as far as when to dry salt. (and start pressing as you called it)

[iamgouda]

I was following the time periods according to the recipe, and was just wondering if the very high pH is a potential problem.  I know the pH meter isn't reliable, and was just using it for a ballpark idea of pH.
The pH did slowly go down by the time I pulled it out of the mold, but was still much higher than the target level according to the chart I have.

What does bacteriophage look like?  Could this be my problem, or is that unlikely?

[Sailor Con Queso]

Bacteriophage problems are unlikely unless you are using the same starter day after day in a commercial situation. With a starting pH of 6.9, I would highly question the meter or at least the calibration. Your starting pH should be somewhere around 6.65. A true pH of 6.9 would indicate a potential health problem with the cow as confirmed with a high somatic cell count.

[iamgouda]

Ah, ok thanks a lot!!