253. The measurement and significance ofpH values in cheesemaking

Abstract

1. The application of the colorimetric dilution method for the determination ofpH values in cheesemaking is discussed and the necessary precautions for accuracy described.2. Bromthymol blue is recommended for milk and whey ofpH. > 5·8 and the B.D.H. 4460 indicator for whey of pH < 5·8.3. Titratable acidities andpH values each afford an incomplete picture of the working of a curd. Together they afford a valuable indication of the normality or otherwise of the making process.4. The buffer value of whey rises steadily during manufacture. ThepH rises abruptly after salting, although the titratable acidity continues to increase.5. The buffer value of whey is controlled chiefly by the rate of working but tends to be lower with pasteurized milk.6. A diagrammatic method for summarizing the “behaviour of a vat” and for detecting abnormal working is described.