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Cattle Boards
Got Milk?
PH of milk is low
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<blockquote data-quote="alisonb" data-source="post: 932335" data-attributes="member: 13050"><p>Apart from your low PH concerns have you tried using Calcium Chloride in your cheese making process? I know the Calcium content in milk reduces when milk is pasteurized or the animal is sick or is in late lactation. A balanced amount of CaCl<span style="font-size: 9px">2</span> will prevent the Calcium from leeching from the curd - but you probably know this if you have been making cheese for a while <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="alisonb, post: 932335, member: 13050"] Apart from your low PH concerns have you tried using Calcium Chloride in your cheese making process? I know the Calcium content in milk reduces when milk is pasteurized or the animal is sick or is in late lactation. A balanced amount of CaCl[size=1]2[/size] will prevent the Calcium from leeching from the curd - but you probably know this if you have been making cheese for a while :) [/QUOTE]
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PH of milk is low
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