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pH Test papers for cheese making

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pH Test Papers For Cheese and Yogurt Making

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Measuring pH levels in your cheese making is critical to understanding salt absorption.
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  • ph Test papers for Cheese Making

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

GUIDANCE: 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.

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