Each pack contains 50 test-paper strips to cover pH range 4.0 - 7.0.
Top quality, British-made (Johnson) test paper strips that cover the pH range most relevant to the production of cheeses and other dairy products. The strips are presented in a clear box, which carries a color comparator chart.
They are extremely simple to use: a strip should be dipped into the test solution for 1-2 seconds, excess liquid allowed to drain off and the color then compared against the chart within 30-40 seconds. The color produced will accurately indicate the pH of the solution.
The pH when salting is directly related to the rate of salt absorption. More salt can be absorbed at low pH than at higher pH. However at low pH (<5.0), the body of the cheese is hard and brittle. At higher pH (>5.6), the body remains elastic.