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Today, 08:02

Why must jelly have a pH of 2.0 to 3.5 in order to gel?

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  1. Today, 08:56
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    Jelly must has that specific range of pH in order to gel because the proper curd, size, uniformity, and structure of cottage cheese are directly related to pH cutting time. Yeast can ferment and leaven dough only if it conditioned within certain pH limits
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