Yogurt analysis

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2768

HANNA
HI 99164 is a portable, waterproof and durable pH-meter designed for yogurt analysis. It uses the FC213D electrode, specifically designed by Hanna for this application; it features integrated temperature sensor; glass body; conical sensing bulb; open junction design. The instrument performs automatic calibration at one or two points with two sets of buffers. The LCD displays pH and temperature readings, along with indicators for reading stability, battery percentage and calibration instructions. Monitoring pH is crucial in producing consistent quality yogurt. In particular during the fermentation yogurt attains a desired pH value between 4.2 and 4.3, in which milk is perfectly coagulated. By checking that fermentation continues until a specific pH level is reached, 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.

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