Cheese Production pH 4-7 Test Strips

Monitoring pH acid levels during cheese making is essential. Acidity ultimately impacts flavor, microbial content & the texture of the cheese. Milk pH drops to around 6.4-5.8 during curd production & finally to between 4.6 and 5.6 depending on the cheese. For many cheeses, this needs to be controlled to within just a few 10ths of a pH unit which can only be achieved with a pH meter.

However, others such as cottage, feta, roquefort, gruyere, limburger, blue & brie are more forgiving. Home cheesemakers can use these pH 4-7 test strips as an inexpensive way to ensure desired characteristics & safety while indulging in their chosen hobby.

Use Indigo® pH 4-7 test strips to monitor your milk & cheese curds from staring levels of pH6.6-6.7 down 4-4.  These accurate pH indicator resolve acidity levels in 0.4 pH increments but with practice, interpolation to 0.2 units is possible.