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pH tester for cheese testing Group Picture

pH tester for cheese testing

Excl. VAT Incl. VAT
Code: HI-981032
  Pack Size List Price Qty  
photo_camera 1 Pack
HI-981032
£143.00
Pack: 1 Pack

£143.00

HI-981032 pH Tester for Cheese, Sushi & Other Foods

The HI-981032 features a specialised food-safe conic-tipped pH electrode, ideal for placement in cheese, curds and food products such as sushi rice.

An open junction resists clogging from solids, while a PVDF plastic body allows for easy cleaning with sodium hypochlorite.

The HI-981032 is a purpose-built pH tester designed to suit the consistency of a range of food items, including almost all types of cheeses and curds in addition to other foods such as sushi rice. While ‘cheese’ is written on this pH tester, the conical design of the electrode makes the HI-981032 a recommended, widely-used solution for directly testing the pH of rice used in sushi.

From milk to ripened cheese, curds to other food items including rice, measuring pH is an essential parameter for maintaining food quality and effectively managing safety control. A balanced pH helps to reduce the growth of bacteria and prevent spoilage. An accurate tester provides the necessary information to make changes as needed to bring pH back in balance.

Before using this product, make sure it is entirely suitable for our specific application and for the environment in which it is used. Any variation introduced by the user to the supplied equipment may degrade the meters’ performance.

Each meter is supplied with:

  • pH4.01 buffer solution liquid sachet x 2
  • pH7.01 buffer solution liquid sachet x 2
  • Cleaning solution sachets for cheese deposits x 2
  • Electrode storage solution, 13mL dropper
  • Instruction manual
  • Quality certificate

About the HI-981032 Cheese and Sushi Tester

Press the on/off button to turn the meter on. All tags will be displayed. The meter will go into measurement mode with current readings and calibrated buffers displayed.

The meter has a range of 0.0 to 12.00 pH and a resolution of 0.01pH with accuracy at ±0.05pH @ 25°C. Calibration is automatic at one or two-point.

The built-in probe is for the specific application listed.

The HI-981032 has an approximate battery life of 1000 hours of continuous use and has an auto-off feature enabled after 8 or 60 minutes.

This cheese and sushi tester features a liquid crystal display and weighs in at 40g, measuring 50 x 129 x 21mm. For best results, operate in 0 to 50°C, RH 95% max environment.

The meter is shipped with a protective cap on the electrode with storage solution to prevent the electrode from drying out in transit.

Conical Glass tip

A conical-shaped tip allows for penetration in food products with liquid and loose solids, allowing pH measurement in cheese, whey, curds, sushi rice and similar food items.

Open junction reference

Suspended solids and proteins found in food products may clog a conventional ceramic reference junction. The open junction design of the HI-981032 consists of a solid gel interface (viscolene) between the sample and internal Ag/AgCl reference. This interface prevents silver from entering the sample, making it impermeable to clogging.

PVDF Body

Polyvinylidene fluoride is a food-grade plastic that is resistant to most chemicals and solvents, including sodium hypochlorite. This material has high abrasion resistance, mechanical strength, and resistance to ultraviolet. PVDF is also resistant to fungal growth, providing a sanitary surface for testing food products.

The importance of pH in cheese-making

Acidification of milk begins with the addition of bacterial culture and rennet. The bacteria consume lactose and create lactic acid as a byproduct of fermentation. The lactic acid produced will cause the pH of the milk to go down. 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 with 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.

The importance of pH in sushi-making

The heating and cooling processes involved in cooking with sushi rice make this food high risk for certain types of bacteria, such as Bacillus cereus. Acetic acid (vinegar) is used as a control method to bring acidified rice below a pH of 4.6 to inhibit any bacterial growth, requiring monitoring with a suitable instrument to determine if this pH level is achieved.

The HI-981032 features a conical tip that allows for easy insertion into cooked sushi rice, providing the accurate measurements necessary to meet your food safety and hygiene obligations. A digital tester provides reliable, fast readings to allow you to record documented evidence of your compliance in line with HACCP.

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