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Measuring the pH of cream samples using a conventional sensor is usually associated with several challenges like prolonged response times or fluctuating readings. This can be due to several reasons, such as limited miscibility of the aqueous electrolyte with high fat containing samples, or the blocking of the junction due to the precipitate formed by the interaction of the electrolyte and the protein-rich sample, resulting in an inadequate outflow of electrolyte. Blockage can also be a result of semi-solid particles from the sample clogging the junction. In addition, fluctuating readings may occur due to carry over of residue from previous samples in case thorough cleaning is not performed. Under extreme cases this might lead to sensor fouling and diminish its life. Therefore, measuring the pH of cream samples with conventional sensors is difficult and may often lead to inconsistencies in results.
METTLER TOLEDO's InLab Solids Pro-ISM is a specialized sensor for recording the pH of cream samples with accuracy and precision. Its spear shaped sensing membrane makes insertion into solid and semi-solid samples easy. The solid XEROLYT®EXTRA polymer reference system offers a maintenance and clog-free open junction, making it easy to clean. An improved reference system, ARGENTHAL™ prevents the leaching of silver ions into the electrolyte and thus prevents junction clogging caused by the interaction of leached silver ions with sulfides or proteins.
For more such information on this sensor and its advantages for measuring the pH of cream, download the following application note.
The following section highlights the importance of cream as a product, the cream manufacturing process, and the importance of measuring the pH of the cream.
What is the importance of the cream as a dairy product?
Cream as a dairy product has numerous uses in areas of the food industry. Cream provides a soft texture and adds flavor to fresh dairy products like ice cream and cheese spread. It is widely used in chocolate and biscuit manufacturing industries. The bakery and pastry industries rely on cream for its taste and emulsifying capacities.
How is the cream manufactured?
The cream manufacturing process involves five basic steps. It starts with skimming the milk in a centrifugal cream separator. The next step is fat standardization to achieve the expected fat content, followed by homogenization. The product is then subjected to heat treatment in order to destroy the pathogenic microbes without damaging essential qualities of cream. Finally, the cream is put through a maturing process that enhances its ultimate taste and provides protection against lactic acid production.
Why measuring the pH of cream is important?
A variety of creams find their applications in several dairy products like ice creams, chocolates, cheese spreads etc. Monitoring the pH of cream is an important parameter responsible for maintaining its quality and consistency. Controlling the pH of cream helps in imparting specific flavor and consistency to the product. For instance, preparing sweet butter from pasteurized cream requires the pH to be controlled between 6.70 and 6.85 whereas for preparing sour butter, the cream has to be acidified to a pH of 4.6 to 5.0. Therefore monitoring its pH is crucial.