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Measuring the pH of cheese presents significant challenges primarily due to inadequate interaction between the reference electrolyte and the sample. The dense, tough consistency of cheese makes it difficult for conventional sensors to penetrate effectively. Delicate sensing membranes with spherical shapes are prone to breaking during the measurement process. Another complicating factor is the low miscibility of the reference electrolyte with the high-fat content of cheese samples, further limiting interaction. These issues, combined with other factors, lead to unstable readings and prolonged response times.
METTLER TOLEDO’s InLab Solids Pro-ISM is an advanced sensor specifically designed for accurately measuring the pH of cheese. Equipped with a pointed tip made of toughened glass, it can be directly inserted into solid cheese samples while being resistant to breakage. The low-maintenance solid XEROLYT®EXTRA polymer reference system offers two key advantages: a clog-free open junction that eliminates the risk of protein fouling and interaction with the sample through diffusing ions, thereby overcoming the challenges posed by the immiscibility of aqueous reference electrolytes with high-fat cheese samples. This specialized design ensures reliable and consistent pH measurements, which are crucial for the manufacturing and quality control of cheese.
For more detailed information about this sensor, its benefits, and the process of pH measurement in cheese, download the application note.
The following sections delve deeper into the details of cheese manufacturing and underscore the importance of accurate pH measurement.
Tips for Preventing Sensor Damage During Cheese pH Measurement.
Watch this video to learn more about the advantages our sensors provide.
When is pH Measured During Cheese Manufacturing?
- Fermentation: The process begins with fermenting milk under controlled conditions using microbial cultures to produce lactic acid. This acidification lowers the pH and contributes to flavor development.
- Curdling and Whey Drainage: After curdling, the whey (the liquid supernatant) is drained. The pH of the whey at this stage is specific to the type of cheese being produced. A higher pH in the whey indicates a higher calcium content.
- Milling and Salting: The subsequent stages of milling and salting are significantly influenced by pH levels. A lower pH during milling results in a firmer cheese, while a lower pH during salting leads to increased salt absorption.
- Ripening: Post milling and salting, some cheese varieties undergo a ripening phase. During this stage, biochemical processes can further alter the final pH of the cheese.
Accurate pH measurement at each of these stages is crucial for ensuring the quality and consistency of the final product.
