Because cheese typically has a pH value between pH 5.0 and 6.7, ideal calibration standards are pH 4.01 and 7.01; a third buffer may be incorporated for higher precision. https://www.foodqualityandsafety.com/article/determining-ph-during-cheesemaking/
The acidity of cheese is determined by end point titration using 0.1 eq/l NaOH. The end point value is generally fixed at pH 8.4 and the result is expressed in % of lactic acid, which has a MW of 90.08 g/mol. http://www.qclscientific.com/pdfs/Apps%20Notes/023A%20Titration%20-%20Acidity%20of%20Cheese.pdf
Also, the two most common ways to test the pH of cheese is to use either a pH Meter or pH Strips . A pH meter looks like a high tech thermometer and the testing end (often referred to as the probe) is dipped into the milk or whey. https://curd-nerd.com/ph-meter-do-you-need-one/
Because cheese typically has a pH value between pH 5.0 and 6.7, ideal calibration standards are pH 4.01 and 7.01; a third buffer may be incorporated for higher precision. https://www.foodqualityandsafety.com/article/determining-ph-during-cheesemaking/
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