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HI98165 Professional Cheese pH/Temperature Meter

Producer: HANNA Instruments

SKU: HANNA-HI98165 Category: Hanna experimental measuring equipment

The HI98165 is a durable portable pH and temperature meter with the FC2423 pH electrode specifically designed for cheese measurements. The professional meter is waterproof to IP67 standards. The HI98165 is supplied with all necessary accessories to perform a pH/temperature measurement: meter, electrode, and calibration solutions in a rugged carrying case.

DIN port for quick connection

USB port for data transfer

Waterproof

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.

Cheese products can be challenging for pH testers. Cheese products tend to be solid to semi-solid and will adhere to the sensitive glass surface and can clog the reference junction. The FC2423 supplied with the HI98165 is specifically designed for measuring pH in cheese. The conical sensor tip allows for easy penetration and the open junction resists clogging. The FC2423 is an ideal pH electrode for general cheese products and connects to the HI98161 meter with a waterproof DIN connector and quick-connect

Conical glass head

The conical design allows the electrode to easily penetrate solids and semi-solids for direct measurement of pH in food products such as cheese.

Internal temperature sensor

Errors in calibration and measurement are eliminated with automatic temperature compensation provided by integrated temperature sensors.

Stainless steel body

AISI 316 stainless steel offers durability in manufacturing and can resist chlorine levels in water that cause corrosion of other alloys.

SPECIFICATIONS

The scale	pH	-2.0 to 20.0 pH; -2.00 to 20.00 pH; -2,000 to 20,000 pH
	mV	±2000 mV
	t°	-20.0 to 120.0°C (-4.0 to 248.0°F)
Resolution	pH	0.1 pH; 0.01 pH; 0.001 pH
	mV	0.1 mV
	t°	0.1°C (0.1°F)
Accuracy	pH	± 0.1; ±0.002 pH
	mV	±0.2 mV
	t°	±0.4°C (±0.8°F) (excluding probe error)
pH calibration	Up to 5 points (1.68, 4.01, 6.86, 7.01, 9.18, 10.01, 12.45)
Slope calibration	80 to 110%
Heat compensation	Manual or automatic -20.0 to 120.0°C (-4.0 to 248.0°F)
Electrode	FC2423 stainless steel body with integrated temperature sensor, DIN connector and 1m cable (included)
Input	10¹²Ω
Record data	200 samples (100 for pH and 100 for mV)
PC connection	USB port with HI92000 software and connection cable
The battery	4 AAA 1.5V batteries
Environment	0 to 50°C (32 to 122°F); RH max 100% (IP67)
Size	185 x 93 x 35.2 mm
Mass	400 g
Guarantee	12 months for the machine and 6 months for the electrode
Supply includes	HI98165 is supplied with FC2423 pH/temperature probe, 230 mL pH 4.01 and pH 7.01 calibration solutions, 2 electrode cleaning solution sachets, 2 100 mL plastic beakers, HI92000 PC software, USB cable, batteries, instructions, and rugged carrying case.