About: The curds milled at pH 5.40 had a tough, firm texture with nice strings and squeaky chew as compared with curds milled at pH 5.10 that were much softer, flowed easily out of the cooker-stretcher, melted completely, and had a tear with no strings. The curds in the cheese made from milk with 5.5% CN were the toughest and firmest of all cheeses with a mealy texture when milled at pH 5.40 whereas at pH 5.10, the curd had good string but with tough, chewy, and squeaky texture.     Permalink

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