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Rights: University of Waikato
Published 10 May 2012 Referencing Hub media


Miel Meyer - Meyer Gouda Cheese

With the brine, we do another pH test just to check that it’s about neutral pH, and that’s just to make sure that, at a certain pH, the rate at which salt is entering the cheese is the same. Again, we want to make a good quality cheese and it needs to be consistent, so if I have a consistent pH throughout the year, then the salt is consistently going into the cheese at the same rate, so the pH tests achieve that.

I also did a salinity test. The brine salinity tests lets us be aware of how much salt is actually in the brine, so we need to make sure that it’s saturated in salt so that the cheese can take on as much salt as it needs and previous and next batches that come through the salt all get the same amount of salt onboard.