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)
looks like the cultures still might be alive and kicking - according to this:
https://journals.asm.org/doi/10.1128/microbiolspec.cm-0004-2012
"...If the manufacturing protocol calls for cook temperatures over 39°C, thermophiles are used. Mesophiles are used in the manufacture of cheeses employing lower cook temperatures. Temperatures exceeding 39°C are sometimes used to slow acid development by the mesophiles, but they are not killed until temperatures exceed 45°C...."
Would you agree to this? ... very interesting article by the way.
athough I'm wondering if I ever will reach pH 5.2-5.4 (its my first Gouda) .. measuring now the (salted) whey in drying stage shows 5.6