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pH Meter for Cheese HI981032

Producer: HANNA Instruments

SKU: HANNA-HI981032 Category: Hanna experimental measuring equipment

– Compact, pocket-sized measuring pen design

- Do direct pH in soft cheese

– Accuracy ±0.05 pH

– Special joints prevent clogging

– The meter comes complete with standard solutions, cleaning solutions and batteries

– The probe is fixed, sturdy, not removable

– Popular and widely used in the cheese industry.

WHY IS IT NECESSARY TO CONTROL pH IN CHEESE PROCESSING?

One of the most common measurements of the cheesemaking process is pH. pH is the most important parameter to determine the quality and control the safety of cheese.

Milk acidification begins with the addition of bacteria and rennet. Bacteria consume lactose and produce lactic acid as a byproduct of fermentation. The lactic acid produced will lower the pH of the milk. Once the milk reaches a particular pH, rennet is added. The enzymes in rennet speed up coagulation and create a firmer substance. For manufacturers, when diluting rennet, the pH of the dilution water is also important; Water near pH 7 or higher can denature the rennet membrane, causing coagulation problems.

Once the curds are cut, stirred, and cooked, the liquid milk must be drained. The pH of drained milk directly affects the composition and texture of the final cheese product. Milk water has a relatively high pH which contributes to increased calcium and phosphate content and results in the milk curdling more quickly. Typical drained pH levels 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.

During the salting process, the cheese absorbs salt from the brine solution and loses excess moisture. The pH of the brine solution should be close to the pH of the cheese, ensuring a balance of ions such as calcium and hydrogen. If there is an imbalance in this process, the final product can suffer from pitting, discoloration, weak texture, and a shorter shelf life.

hi981032-electrode-tip_full

OPEN JOINT

The accumulation of proteins and suspended solids in the joint is a major challenge while measuring pH in cheese and solid to semi-solid cheese products. The open joint design reduces fouling from suspended solids and proteins found in cheese products for more stable pH measurements and reduced maintenance.

CINE-SHAPED ELECTRODE HEAD

Enables users to plug and measure pH directly into solid, semi-solid and emulsion samples in many different dairy products used in the cheese production process.

ELECTRODE BODY MADE OF PVDF

Polyvinylidene Flouride (PVDF) is a plastic used specifically in food, is resistant to chemicals, is also resistant to UV rays and prevents mold.

STABLE SYMBOL

The hourglass icon appears during measurement and disappears when the measurement value has stabilized

POCKET-POCKET DESIGN

Compact size ideal for field measurements

OPERATION WITH JUST 1 BUTTON

All measuring and calibration activities are done with just one button

AUTOMATIC CALIBRATION

Just hold down the power button and dip the electrode into the standard solution, the machine will automatically calibrate accurately.

THE MACHINE USES LI-ON CR2032 BATTERY

– The device uses 1 CR2032 Li-ion battery providing up to 800 hours of continuous use.

– The battery icon will flash when low so you never miss a measurement.

– Batteries are easy to find at supermarkets, grocery stores or bookstores...

SUPPLIED COMPLETE SET WITHOUT PURCHASING ANYTHING ADDITIONAL

– Specialized cleaning solution package for cheese Helps easily dissolve fat from cheese that sticks to the electrode By stirring to dissolve the dirt in the water, do not scrub to scratch the measurement sensor bulb, then use a paper towel to absorb excess water (do not clean)..

– pH4.01 and 7.01 machine calibration solution package

– Electrode preservation solution

– Convenient storage box

PINE NO ARTICLE

pH scale	0.00 to 12.00 pH
pH resolution	0.01 pH
pH accuracy	±0.05 pH @25 °C (77 °F)
pH calibration	Automatic at pH4.01 and pH7.01
pH temperature compensation	Automatic from 0 to 50°C
Automatically shutdown	8 minutes, 60 minutes or no activation
The battery	1 CR2032 battery / 800 hours of use
Environment	0 to 50°C (32 to 122 °F); RH 95% max
Size	51 x 151 x 21 mm
Mass	44 gr
Supply includes	– Measuring machine HI981032 – The electrode is fixed to the body of the device and cannot be removed – 2 Packets* of standard solution pH4.01 HI70004 - 2 packages* standard solution pH7.01 HI70007 – 2 Packs* of solution wash cheese electrode HI700642 - Solution preserve electrode tip HI9072 (13mL) - User manual - Warranty – Paper container *Each package is for single use only.
Guarantee	06 months for the body and 03 months for the electrodes (For products with intact stamps and warranty card)