About the 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 reading 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.
With an easy to change battery facility, the HI-981032 has an approximate battery life of 1000 hours of continuous use and has an auto-off feature enabled after 8 minutes or 60 minutes.
Featuring a liquid crystal display, the meter weighs in at 40g and measures 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 containing storage solution.
Probe features
About cheese making
Acidification of milk begins with the addition of bacterial culture and rennet. The bacteria consume lactose and create lactic acid as a by-product 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 pH7 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 that has 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 pH6.0 and 6.2.
