Pepper Jack #1

[Caseus]

Thank you Tomer1.  I don't have a flat electrode on my pH meter, unfortunately.  My Milwaukee MW 102 has a bulb style probe. 

Ok then, I will not worry about pH once it's in the press, since I don't have a suitable meter.

[Tomer1]

Then theres is no replacment to producing your own ph-time based log to perfect a cheese I suppose.   

[Caseus]

I am not entirely sure I follow that, but I did find some other threads that deal with measuring pH of the whey vs the curd after hooping.  Here is one:

https://cheeseforum.org/forum/index.php?topic=8550.0
and another
https://cheeseforum.org/forum/index.php?topic=2909.0

So it seems you can do it by measuring the pH of the whey, but only to get an approximation.  The curd acidifies more rapidly than the whey, and they start to diverge as soon as you separate them.  Even in the vat, the pH of the whey at the top will be different from the pH of the whey pressed out of some curds. 

So it seems like you could develop data for your own conditions and practices over time, provided you are consistent in your approach to taking measurements.  The data might not be valid for anyone else, but it could develop into a useful aid to achieving consistency and desired results in your own cheesemaking.

[anutcanfly]

Hi Caseus,

I've wondering along those lines myself.  So I took measurements with both types of meters (see my third cheshire thread).  I was surprised to notice that the difference between the whey and curd samples just prior and after hooping were pretty close.