Food and Dairy

Monitoring of pH levels during the process of food production is a vital step in the production of high-quality foods. Maintaining a proper pH range is essential in many of the physical and chemical reactions that take place during food processing. Incorrect pH levels during production of yogurt, for example, can lead to discoloration, excessive free whey, and additional or insufficient tartness. In the manufacturing of jelly, pH levels can affect consistency. From wine and cheese to jelly and yogurt, maintaining the proper pH level is a critical factor in the production of many food products.

Proper pH level not only affects the look, taste, and quality of food products, but also maintaining a proper pH level is a food safety issue. A low pH reading of 4.6 or lower will help prevent the growth of pathogenic bacteria in sushi rice and even deadly bacteria such as botulism in canned or preserved foods.

Since most food or dairy products are solid or semi-solid, and the regular glass bulb pH electrode only works well in liquid samples, thus a spear tip pH electrode is recommended for directly testing the pH of solid or semi-solid samples. Compared to the conventional slurry-making method, this new direct spear testing method is effort-less and more reliable (no distilled water needs to be added).

Recommended Products

PH60S Premium Spear pH Meter for Food Testing

SX811-SS Portable Spear pH Meter for Food Testing

SX811-BS Portable Blade pH Meter for Meat