My camembert prehooping ph low

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    johncheese
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    I made a camembert yesterday and was able to use unhomoginised milk
    Just bought a Hydrometer and measured the ph of the curds and wey prior to hooping. It was 4.8 .. My research tells me that it should have been approx 6.0
    Don’t know what has happened and what will the result be.

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