Hanna Instruments-99165 Portable pH/Temperature Meter for Cheese Analysis

vendor-unknownSKU: HI-99165
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Description

The Hanna Instruments-99165 is a portable pH and temperature meter designed specifically for cheese analysis.


This meter is supplied with the FC242D pH electrode with internal temperature sensor. The FC242D is composed of glass and has a conical tip that allows for penetration into semi-solids and emulsions for the direct measurement of pH in cheese products.


The Hanna Instruments-99165 features automatic calibration at one or two points with two sets of buffers. All calibrations and measurements are automatically compensated for temperature variations due to the internal temperature sensor in the FC242D electrode.


The split level LCD displays both pH and temperature readings, along with indicators for reading stability, battery percentage and calibration instructions.


Key features



  • Application specific electrode

  • Automatic temperature compensation (ATC)

  • Stability indicator for accurate data recording


Application importance


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.


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, lowering the pH of the milk. 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 cheesemakers that dilute their rennet, the pH of the dilution water is also critical; water that is near pH 7 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 pH 6.0 and 6.2 .

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