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In a goat milk gouda what am I looking for as far as ph targets throughout the make?
I have a chart , but I feel like it is for cows milk.
My raw milk going into the vat is 7.1.

I use the pH values in Caldwell's book. Everything turns out yummy. I have been playing with cultures a little bit, and add a pinch of TA61 to my gouda, and raise the temp a few degrees. The pH levels are more on target with the times in the book.

Thank You
This one?
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

Yep, that's the one.