[:lt]HI99162 Nešiojamas pH/temperatūros matuoklis pieno analizei[:en]HI99162 Portable pH/Temperature Meter for Milk Analysis[:] — HI99162 Portable pH/Temperature Meter for Milk Analysis [:lt]HI99165 Nešiojamas pH/temperatūros matuoklis sūrio analizei[:en]HI99165 Portable pH/Temperature Meter for Cheese Analysis[:] HI99165 Portable pH/Temperature Meter for Cheese Analysis —

HI99164 Portable pH/Temperature Meter for Yogurt Analysis

500.00  + PVM

The HI99164 is a portable pH and temperature meter designed specifically for yogurt analysis.
SKU: HI99164 Categories: , Tag:

Available on backorder - This item may take 2-3 weeks to deliver.

The HI99164 is a portable pH and temperature meter designed specifically for yogurt analysis. This meter is supplied with the FC213D pH electrode with internal temperature sensor. The FC213D is composed of glass and has a conical tip that allows for penetration into semi-solids and emulsions for the direct measurement of pH in yogurt products.

The HI99164 features automatic calibration at one or two points with two sets of buffers. All calibrations and measurements are automatically compensated for temperature variations due to the internal temperature sensor in the FC213D electrode.

The split level LCD displays both pH and temperature readings, along with indicators for reading stability, battery percentage and calibration instructions.

Key features

  • Application specific electrode
  • Automatic temperature compensation (ATC)
  • Stability indicator for accurate data recording

Application importance

Monitoring pH is crucial in producing consistent, quality yogurt. Yogurt is made by the fermentation of milk with live bacterial cultures. Following pasteurisation and compositional adjustment, milk is homogenised for a consistent texture, heated to the desired thickness, and cooled before inoculation. Most yogurt is inoculated with a starter culture consisting of Lactobacillus bulgaricus and Streptococcus thermophiles. Once the live culture is added, the mixture of milk and bacteria is incubated, allowing for fermentation of lactose to lactic acid. As lactic acid is produced, there is a correlating drop in pH. Due to the more acidic mixture, the casein protein in milk coagulates and precipitates out, thickening the milk into a yogurt-like texture.

Yogurt producers cease incubation once a specific pH level is reached. Most producers have a set point between pH 4.0 and 4.6 in which fermentation is stopped by rapid cooling. The amount of lactic acid present at this pH level is ideal for yogurt, giving it the characteristic tartness, aiding in thickening, and acting as a preservative against undesirable strains of bacteria.

By verifying that fermentation continues to a predetermined pH endpoint, yogurt producers can ensure their products remain consistent in terms of flavour, aroma and texture. A deviation from the predetermined pH can lead to a reduced shelf life of yogurt or create a product that is too bitter or tart. Syneresis is the separation of liquid, in this case whey, from the milk solids; this can occur if the fermentation is stopped too early or too late, resulting in yogurt that is respectively too alkaline or too acidic. Consumers expect yogurt to remain texturally consistent, so ensuring fermentation is stopped at the appropriate pH is vital to consumer perception.

 

  • Din Connection
  • Battery powered – Allows use away from a power source. Batteries are included with all battery operated products.
  • Recommended cleaning solution: HI700643p Cleaning solution for Yogurts, 25 x 20ml.

 

Specifications

pH   Range -2.00 to 16.00 pH
    Resolution 0.01pH
    Accuracy ±0.02 pH
Calibration   automatic, one or two-point calibration with two sets of standard buffers (standard pH 4.01, 7.01, 10.01 or NIST pH 4.01, 6.86, 9.18)
Temperature compensation   automatic from -5.0 to 105.0°C
Temperature   Range -5.0 to 105.0°C
    Resolution 0.1°C
    Accuracy ±0.5°C (up to 60°C); ±1.0°C (outside)
Additional Specifications:    
 Probe   FC213D pre-amplified pH probe with internal temperature sensor, DIN connector and 1m cable (included)
 Battery Type/Life   1.5V AAA(3) / approximately 1200 hours of continuous use
 Auto-off   auto-off after 8 minutes of non-use
 Environment   0 to 50°C; RH max. 100%
 Dimensions/Weight   152 x 58 x 30 mm / 205g
Ordering Information   HI-99164 is supplied with FC213D pH electrode with internal temperature sensor, HI-70004 pH 4.01 buffer sachet, HI-70007 pH 7.01 buffer sachet, HI-700643 electrode cleaning solution sachets (2), batteries, instruction manual and rugged carrying case

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