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Rights: University of Waikato
Published 10 May 2012
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Transcript

Miel Meyer - Meyer Gouda Cheese

So we do two pH tests at the cheese factory. One is in relation with the milk, so we add the starter bacteria. We need to prove to the New Zealand Food Safety Authority that acidity is actually taking place, so traditionally, we check the colour change at the end of the day so we’re happy the bacteria have grown.

I need to prove that by doing a pH test throughout the day, so one in the morning when the fresh milk’s pouring into the vat, one in the middle of the day just after the cutting and one later at the end of the day with the whey. And then I should be able to show a general decline in the pH.