what would the pH paper range need to be for me to check for proper acidification ? I'm looking mainly at mozzarella or feta at this time.
Also, my only acidification agents are homemade yogurt or buttermilk or a combination of both.
Any thoughts?
You want paper that will give you detailed readings for 5-6.5. Critical for mozz shaping is 5.2-5.4.
I am going to try one of these knowing full well I need to see something better then 0.25-0.5 pH resolution but for under 20 bucks it may be helpful.
Acidic pH Levels Test Indicators, 4-7
Narrow pH range 4.0-7.0; resolution is 0.5 pH unit
http://www.indigo.com/Test-Strips/gph-test-strips/ph-paper-4-7.html (http://www.indigo.com/Test-Strips/gph-test-strips/ph-paper-4-7.html)
pHion Diagnostic pH Test Strips
Wide range of 4.5 - 9.0
our strips are separated in small 0.25 unit increments,
http://www.phionbalance.com/categories/ph-test-strips/phion-ph-test-strips/?utm_source=lsgoogle&utm_medium=cpc&utm_term=ph%2bpaper%2bstrips&utm_campaign=ph%2btest%2bstrips (http://www.phionbalance.com/categories/ph-test-strips/phion-ph-test-strips/?utm_source=lsgoogle&utm_medium=cpc&utm_term=ph%2bpaper%2bstrips&utm_campaign=ph%2btest%2bstrips)
thank you. Will try to see if i get at least a .25 least count