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The
HI98165
is a portable pH and temperature meter designed for pH measurement in cheese.
Throughout the cheese making process, pH control is critical to ensure consistent fermentation and
food safety. If the pH is too low, the cheese may be prone to a brittle or pasty texture, as well as
growth of mold after packaging. If the pH is too high, the cheese may become too firm, and can
potentially be dangerous for consumption due to the risk of pathogen formation. The pH must be
carefully monitored to detect deviation from the optimal range, which can create problems with
texture, taste and public safety of cheese.
The
HI98165
meter is provided with a series of new diagnostic features which add an entirely new
dimension to the measurement of pH, by allowing the user to dramatically improve the reliability of
the measurement:
• Seven standard buffers (pH 1.68, 4.01, 6.86, 7.01, 9.18, 10.01 and 12.45) for calibration.
• pH calibration up to five calibration points (see instrument specifications).
• Custom calibration with up to five custom buffers.
• Messages on the graphic LCD for an easy and accurate calibration.
• Cal Check™ Diagnostic features to alert the user when the electrode needs cleaning.
• Optional user enabled "Outside Calibration Range" warning.
• Monitoring of the electrode aging.
• User selectable "Calibration Time Out" to remind when a new calibration is necessary.
This meter is supplied with a pH electrode specifically designed for use with cheese. The
FC2423
pH electrode with a built‑in temperature sensor features a stainless steel body with a conic glass
tip which allows for penetrations into solids, semi‑solids and emulsions for direct measurement of
pH in cheese products.
Other features include:
• Log on demand up to 200 samples (100 pH and 100 mV).
• Auto Hold feature, to freeze first stable reading on the LCD.
• GLP feature, to view last calibration data for pH.
• PC interface.
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