unwittingly, i bought an acid titration kit in order to test ph...bear with me as i am still very new to all of this. it came with (ne cheese making supply co) instructions for using it in a hard cheese such as cheddar, but i am hoping there is a way for me to use it in making mozzarella too. can you point me to either a recipe for traditional mozzarella that i could use or a way to convert my titration readings into the ph readings that my recipe (ricki carrol's book) calls for?
This might help ...
http://www2.iq.usp.br/docente/gutz/Curtipot_.html (http://www2.iq.usp.br/docente/gutz/Curtipot_.html)
http://www.dartmouth.edu/~chemlab/techniques/titration.html (http://www.dartmouth.edu/~chemlab/techniques/titration.html)
http://academicearth.org/lectures/titration-curves-and-ph-indicators (http://academicearth.org/lectures/titration-curves-and-ph-indicators)
The end point of cheddaring coincides with the end point for when you should check for a stretch test with mozz. The pH should be around 5.4 and the corresponding TA should be ~.53- .55. For cutting and whey drain TA targets, just follow the ones for cheddar cheese, adjusting as necessary for floc time and multiplier.