WHAT PH SHOULD THE FETA CURD BE BEFORE PLACED INTO FETA FORMS?

WHAT PH SHOULD THE FETA CURD BE BEFORE PLACED INTO FETA FORMS?

The ideal pH for the feta curd should be between 5.7 - 5.8
    • Related Articles

    • WHAT IS THE PH FOR MAAS?

      pH for Maas should be 4.6 and only then cooled down to 4⁰C - 6⁰C. Don't cool the product down before the pH is 4.6. This is a crucial step in the manufacturing process.
    • CHEESE CULTURES IN SOUTH AFRICA

      South Africa, known for its vibrant culinary scene, is increasingly making a name for itself in the world of cheese. With a rich heritage of traditional cheesemaking and an array of innovative cheesemakers, the country has become a hotspot for cheese ...
    • ENZYMES AND FAT IN CHEESE PRODUCTION

      ENZYMES AND FATS ARE IMPORTANT COMPONENTS IN SUCCESSFUL CHEESE PRODUCTION DUE TO THEIR SIGNIFICANT ROLES IN FLAVOUR, TEXTURE AND STRUCTURE DEVELOPMENT DURING THE CHEESE-MAKING PROCESS. ENZYMES RENNET: IS A CRUCIAL ENZYME USED IN CHEESE-MAKING TO ...
    • WHAT IS CAMEMBERT SPORES?

      CAMEMBERT SPORES REFER TO THE SPECIFIC FUNGAL SPORES USED IN THE PRODUCTION OF CAMEMBERT CHEESE. THE PRIMARY MOULD RESPONSIBLE FOR THE CHARACTERISTIC WHITE RIND OF THIS CHEESE IS PENICILLIUM CAMEMBERTI (ALSO KNOW AS PENICILLIUM CANDICUM). SUCCESSFUL ...
    • THE YOGHURT SCENE IN SOUTH AFRICA: A DELICIOUS JOURNEY

      Introduction When it comes to culinary delights, South Africa has a wide array of delicacies to offer. From traditional braai (barbecue) to Bobotie (a spiced meat dish), the country is known for its diverse and flavourful cuisine. Today, we delve ...