pH tester for cheese testing

This meter is designed to measure the pH by penetration in almost all types of cheeses and curds. pH is an essential measurement throughout the entire cheese making process.

From the initial measurements of incoming milk to the final measurements of ripened cheese, pH is the most important parameter for cheese quality and safety control.

Before using this product, make sure it is entirely suitable for our specific application and for the environment in which it is used. Any variation introduced by the user to the supplied equipment may degrade the meters’ performance.

 

About the tester

Press the on/off button to turn the meter on. All tags will be displayed. The meter will go into measurement mode with current reading and calibrated buffers displayed.

The meter has a range of 0.0 to 12.00 pH and a resolution of 0.01pH with accuracy at ±0.05pH @ 25°C. Calibration is automatic at one or two-point.

The built-in probe is for the specific application listed.

With an easy to change battery facility, the HI-981032 has an approximate battery life of 1000 hours of continuous use and has an auto-off feature enabled after 8 minutes or 60 minutes.

Featuring a liquid crystal display, the meter weighs in at 40g and measures 50 x 129 x 21mm. For best results, operate in 0 to 50°C, RH 95% max environment.

The meter is shipped with a protective cap on the electrode containing storage solution.

Conical Glass tip

The conical shaped tip design allows for penetration into whey and semi-solids for the direct measurement of pH in all types of cheeses.

Open junction reference

Suspended solids and proteins found in food products will clog a conventional ceramic reference junction. The open junction design consists of a solid gel interface (viscolene) between the sample and internal Ag/AgCl reference. This interface not only prevents silver from entering the sample, but also makes it impermeable to clogging, resulting in a stable liquid junction.

PVDF Body

Polyvinylidene fluoride is a food grade plastic that is resistant to most chemicals and solvents, including sodium hypochlorite. It has high abrasion resistance, mechanical strength, and resistance to ultraviolet. PVDF is also resistant to fungal growth.

 

About cheese making

Acidification of milk begins with the addition of bacterial culture and rennet. The bacteria consume lactose and create lactic acid as a by-product of fermentation. The lactic acid produced will cause the pH of the milk to go down. Once the milk reaches a particular pH, the rennet is added. The enzymes in rennet help to speed up curdling and create a firmer substance. For cheese makers that dilute their rennet, the pH of the dilution water is also critical; water that is near pH7 or higher can deactivate the rennet, causing problems with coagulation.

Once the curds are cut, stirred, and cooked, the liquid whey must be drained. The pH of whey at draining directly affects the composition and texture of the final cheese product. Whey that has a relatively high pH contributes to higher levels of calcium and phosphate and results in a stronger curd. Typical pH levels at draining can vary depending on the type of cheese; for example, Swiss cheese is drained between pH 6.3 and 6.5, while Cheddar cheese is drained between pH6.0 and 6.2.

Range		-				0.00 to 12.00 pH
Resolution		-				0.01 pH
Accuracy		-				±0.05 pH@25°c
Calibration		-				Automatic, one or two-point
Electrode		-				Built-in probe for specific application
Battery type		-				CR2032 Li-ion
Battery Life		-				Approximately 1000 hours of continuous use
Auto-off		-				8 minutes, 60 minutes or can be disabled
Environment		-				0 to 50°C; RH 95% max
Dimensions		-				50 x 129 x 21mm
Weight		-				40g