Best portable ph meter for food and dairy products What is that? And what is its role in food? This guide is intended as a guide to understanding the role of pH measurement in foods and beverages. It will cover pH measurement with the aim of ensuring food safety and achieving a balance of flavors. It will describe the tools needed to accurately test pH, the different types of pH meters and electrodes, the importance of proper cleaning, calibration and storage, and proper methods for testing pH values. foods of varying composition.
Testing the pH in milk and dairy products is essential for detecting impurities and signs of infection when collecting milk at the point of delivery. In the sterilization process, it is important to check the pH because the lower the pH, the faster the process will be. However, lower pH values in milk can also indicate that the cattle that produce it may be carriers of an infection.
Below are some quick examples of applying pH measurement to a variety of food products.
The pH levels can be used to determine the quality of the meat. For example, pork with a pH of 5.6 to 6.0 is indicative of a pig reared well and without stress, while pork with a pH of 4.9 to 5.5 indicates a pig reared poorly. and / or stressed at slaughter.
The pH provides an indication of contamination by bacteria or chemicals.6 Milk is normally in the pH range 6.5 to 6.7. Values above this range may suggest disease in the cow, while values below this range may indicate that lactic acid fermentation has begun.7 Low pH will make the cheese shapeless, while high pH will produce a brittle and brittle cheese.
Breads and Pasta
The acidity of the water used in baking affects the finished product. A slightly acidic water (<7.0 pH) is desirable. The dough should be acidified to pH 4.6 or lower, or kept refrigerated, to ensure that pathogens do not multiply. Yeast prefers slightly acidic conditions in a pH range of 4.5 to 6.0.
Importance of pH testing in butter
PH control is very important in the butter-making process. After pasteurization, the cream is cooled and must be kept at a strict pH value between 6.70 and 6.85 to generate sweet butter. To make acidic butter, citric acid extracts are added to acidify the cream to a pH of 4.6-5.0. With most butter-based products, a lower pH value increases the product’s shelf life.
Importance of pH test for yogurt
When producing yogurt, the cooling of the cultured milk can only begin when the acidification reaches a pH value of 4.4 to 4.6. In the case of fruit yogurts, the pH of the added fruit must be the same as that of the yogurt itself, to avoid undesirable reactions at the end of the cycle. Ideally, a finished yogurt should have a pH of 4.0 to 4.4 for longer storage.
Measuring pH with pH Meters and Other Methods
Worldwide, pH is the most studied chemical parameter. From pH papers to popular pH meters, several methods are available to measure this parameter. pH is measured for a variety of processes including environmental monitoring, pharmaceutical manufacturing, research, electronics manufacturing, and many other applications. For example, in textile processes, pH control is critical to the final impact on material quality and cost.
Methods used for pH measurement
Indicator papers or pH papers are an inexpensive method that provides an indication of acidity or alkalinity but not an accurate measurement. Using an organic dye, this coated paper changes color to indicate the presence of acid or base. Easy to use, litmus papers are for non-critical measurements only.
PH meters are the most accurate type of measurement and are widely used. Pocket meters called testers are small, easy to use for field work, and have a relatively low cost. A step above the testers are the portable and portable meters. These often include additional functionality and can be found in labs as well as field use. For stationary laboratory applications, benchtop meters provide more substantial data handling and show readings on larger displays. ISFET (ion specific field effect transistor) meters have a silicon chip sensor rather than glass bulb electrodes. These meters are most often used in food production.
Multi-parameter meters most commonly measure pH, conductivity, dissolved oxygen, temperature, depth, turbidity, barometric pressure, and salinity. These versatile instruments take precise measurements of many substances simultaneously. As advanced water quality meters, they include additional features that enhance convenience.
The Apera Instruments SX811-SS portable food pH meter is a perfect combination of the most advanced digital processing technology, software design, and electrochemical sensor technology, specially designed for the pH measurement of food (meat, cheese, dairy products, fruit, etc.) and other solids/semi-solids (such as soil and solid growth media). Its LabSen spear electrode adopts durable food grade stainless steel sheath, solid electrolyte, and long-life reference electrode, making the probe hard to be contaminated and maintenance-free.
This pH meter can be used with all types of foods including:
- Soft Cheeses
- Food Sauces
- Ready Meals
- Sushi Rice
Guide to Measuring pH of food and dairy products
Do you measure pH in foods? How confident are you about the accuracy of your results?
More and more people in the food industry need to check pH for both safety and quality reasons. Advances in technology mean you don’t need to be a technician or scientist to get accurate, accurate results all the time.
- Understanding pH in food
- Choosing a combination of pH meter and electrode
Understanding the pH of foods
From a technical point of view, pH is the activity of hydrogen ions in a solution. It is measured on a scale from 0 to 14, where 7 is neutral. Effective pH monitoring in the food industry starts with raw material testing and continues throughout production to the finished product.
The aging cheese is an essential parameter because of how it affects the characteristics of food, such as texture, flavor, aroma and more. Cheese is a great example of how pH influences the chemical and physical properties of foods.
As the pH decreases, these protein cross-links are altered and casein loses its ability to interact with water. This results in the hardest consistency found in aged cheddars and white mold cheeses.
The cheese casein matrix is created by the binding of proteins. In those with an initial pH greater than 5.0, calcium phosphate crosslinking occurs and casein interacts strongly with water, creating the elastic and smoother texture found in young Swiss and cheddar cheeses.
Food safety and regulation
pH plays a critical role in inhibiting the growth of microorganisms. It is for this reason that US government agencies such as the FDA regulate pH levels in many commercial foods.
Generally speaking, according to 21CF114, food is divided into two categories. Those foods with a natural pH below pH 4.6 are known as acidic foods, while foods with a low acidity have a pH above 4.6.
When acid is added to lower the final pH of a low acid product to below 4.6, these products become known as acidified foods. Examples include canned food, salsa, and sauces.
In the production of acidified foods, a final pH above 4.6 will create an environment that promotes the growth of harmful bacteria that can cause disease when eaten. Spoiled food not only poses a public health hazard, it can also disrupt business operations if further assessment is required.
PH Measurement Best Practices
Determining the best methods for measuring pH in food can be challenging due to the many different sampling methods, meters, and electrode designs.
There are many regulations around the world regarding appropriate sampling methods and levels at which certain parameters must be met in order to be considered safe for consumption. Some standard methods even depend on the type of equipment and the degree of resolution required.
Although pH test strips and other basic methods are available, the best possible accuracy is obtained using a pH meter and electrode. This method provides the highest degree of accuracy and is less subjective than a chemical test method that uses colored indicators to determine pH.