{"product_id":"hi-99165-portable-ph-temperature-meter-for-cheese-analysis","title":"HI-99165 Portable pH\/Temperature Meter for Cheese Analysis","description":"\u003cp\u003eThe HI-99165 is a lightweight, portable pH and temperature meter. It features a two button operation system and is simple to use. It has a waterproof and compact casing, large dual-line display, and automatic pH calibration at one or two points.\u003c\/p\u003e\n\u003cp\u003eThe FC2423 is a penetration style pH electrode with a conical sensing tip and features an easy to clean, stainless steel sheath and single junction gel filled reference with a free diffusion sleeve style reference junction. The electrode is designed for penetration into solids and emulsions for direct measurement of pH in cheese products.\u003c\/p\u003e\n\u003cp\u003eFC2423 has a built-in temperature sensor for temperature compensated pH readings and an integrated preamplifier to provide measurements impervious to noise and electrical interferences.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMain features of the meter\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSimultaneous pH and temperature measurements on a large dual-line LCD display\u003c\/li\u003e\n\u003cli\u003eAutomatic pH calibration at one or two points within two memorised buffer sets (standard or NIST)\u003c\/li\u003e\n\u003cli\u003eSelectable temperature unit (°C or °F)\u003c\/li\u003e\n\u003cli\u003eElectrode condition indicator\u003c\/li\u003e\n\u003cli\u003emV of pH measurement for electrode check\u003c\/li\u003e\n\u003cli\u003eFC2423 dedicated pH with integrated temperature sensor\u003c\/li\u003e\n\u003cli\u003eProbe quick connect system\u003c\/li\u003e\n\u003cli\u003eBattery life indication and low battery detection\u003c\/li\u003e\n\u003cli\u003eKeystroke confirmation tone\u003c\/li\u003e\n\u003cli\u003eAuto-off function\u003c\/li\u003e\n\u003cli\u003eWaterproof casing IP67\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eRecommended cleaning solutions:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eHI-700642p Cleaning solution for cheese deposits, 25 x 20ml sachets.\u003c\/p\u003e\n\u003ch3\u003eAvailable to buy separately\u003c\/h3\u003e\n\u003cp\u003eProtective rubber boots in orange (HI-710028), blue (HI-710029) or green (HI-710030).\u003c\/p\u003e\n\u003ch3\u003eApplication importance\u003c\/h3\u003e\n\u003cp\u003epH is an essential measurement throughout the entire cheese making process. From the initial measurements of incoming milk to the final measurements of ripened cheese, pH is the most important parameter for cheese quality and safety control.\u003c\/p\u003e\n\u003cp\u003eAcidification 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, lowering the pH of the milk. 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 .\u003c\/p\u003e\n\u003cp\u003eOnce 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 pH 6.0 and 6.2 .\u003c\/p\u003e\n\u003cp\u003eThe next stages of milling and salting are affected by pH as well. During milling, curds are cut into smaller pieces to prepare the cheese for salting, curds with a lower pH at milling result in a harder cheese. A low pH will also result in higher salt absorption during the salting stage.\u003c\/p\u003e\n\u003cp\u003eWhen curds are pressed into a final solid form, the pH directly affects how well the curds fuse together. If the pH is too high during pressing, the curds will not bind together as well and the final cheese will have a more open texture.\u003c\/p\u003e\n\u003cp\u003eDuring brining, the cheese soaks up salt from the brine solution and loses excess moisture. The pH of the brine solution should be close to the pH of the cheese, ensuring equilibrium of ions like calcium and hydrogen. If there is an imbalance during brining, the final product can have rind defects, discolouration, a weakened texture, and a shorter shelf life.\u003c\/p\u003e\n\u003cp\u003eCheese must fall within a narrow pH range to provide an optimal environment for microbial and enzymatic processes that occur during ripening. Bacterial cultures used in ripening are responsible for characteristics like the holes in Swiss cheese, the white mould on Brie rinds, and the aroma of Limburger cheese. A deviation from the ideal pH is not only detrimental to the ecology of the bacteria, but also to the cheese structure. Higher pH levels can result in cheeses that are more elastic while lower pH levels can cause brittleness.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003epH Range\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e-2.00 to 16.00 pH\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003epH Resolution\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e0.01pH\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003epH Accuracy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e±0.02 pH\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalibration\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eautomatic, one or two-point selectable buffer set standard pH 4.01, 7.01, 10.01 or NIST pH 4.01, 6.86, 9.18\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature Compensation\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eautomatic from -5.0 to 105.0°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature Range\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e-5.0 to 105.0°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature Resolution\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e0.1°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e Accuracy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e±0.5°C (up to 60°C); ±1.0°C (outside)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003emV range\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e±825 mV (pH-mV)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eResolution\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e1 mV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAccuracy\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e±1 mV (pH-mV)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAdditional Specifications:\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e Probe\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eFC2423 pre-amplified pH\/temperature probe with stainless steel body, DIN connector and 1m cable (included)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e Battery Type\/Life\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e1.5V AAA(3) \/ approximately 1400 hours of continuous use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e Auto-off\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eauto-off after 8 minutes of non-use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e Environment\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e0 to 50°C; RH max. 100%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e Dimensions\/Weight\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e154 x 63 x 30 mm \/ 196g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCase ingress protection rating\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eIP67\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrdering Information:\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eHI-99165 is supplied with FC2423 pH electrode with internal temperature sensor, HI-70004 pH 4.01 buffer sachet, HI-70007 pH 7.01 buffer sachet, HI-700642 electrode cleaning solution sachets (2), batteries, instruction manual and rugged carrying case\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Hanna Instruments","offers":[{"title":"Default Title","offer_id":54497576485187,"sku":"HI-99165","price":734.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0595\/1864\/8365\/files\/1745.webp?v=1779439739","url":"https:\/\/korallifarmi.fi\/en\/products\/hi-99165-portable-ph-temperature-meter-for-cheese-analysis","provider":"Korallifarmi","version":"1.0","type":"link"}