I recieved issue 2 of the cheese a holic newsletter (published by the company I buy my cheese makeing ingredients from in Australia)
I has some interesting stuff, see page 3 on Brine and pH etc, 

enjoy

Due to file zie limits here is pages 1 and 2

PH:

Thanks for sharing.  Looks like a lot of good information.

Thanks! would love to get the rest. Whats the total size? can put it on my site with a link.

Great PeterHobit, thanks.

Hey Neil, thats the full document (4 pages) had to break it down to fit under 300kb to post in two goes. Then I learned you can shrink down pdf’s so next time I will be able to post it in one post.

I can increase the size for an upload if that is needed. I just need to have some kind of limit to keep disk space requirements from going through the roof. You could also send me the files and I could manually upload and provide you with a link to reference. In any case, I’ll do whatever is needed to keep the great conversations going and provide reference materials.

Sounds great ! Would hate to see a reduced pdf, usually the quality drops off real bad.

The letter from the guy trying to make mozzarella is hysterical. Whilst haven’t anything that disastrous, there were plenty of things to relate to!

hi i get the cheeselinks newsletter and it’s great we get it emailed to us so if you are interested, email them , may be will email it to you
their email address will be on the newsletter somewhere

I just read the newletter and really got a kick out of the Mozzerella mishap. Even though I’ve had plenty of problems with many cheeses, Mozzerella has been my one saving grace. Even if the curd did not form perfectly enough to cut, I still ended up with a great cheese for my efforts.
What’s really strange is that my last two batches (one for Mozzerella and one for Provolone) have turned out absolutely perfectly.
I feell as if I’m doing everything as I did the last time I made them but the curd has set into a nice solid mass which could be cut…..once heated the curd has kneaded perfectly and the stretch has been unbelievable! For a two gallon batch I have literally stretched my curd over 6 feet in length!
I don’t know if it’s a different brand of milk or the fact that I decided to try a little extra citric acid to the milk but I’ve written everything down and I will be performing the exact same steps in the future.
Thanks for the links to the newsletter. Very informative and interesting.
Dave

It depends on the company’s processing, unfortunately most is ulta pasteurizes that confics with the binding of the cheese :(