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Code HI99165

Portable pH-meter mod. HI 99165

portable pH meter for cheese

The HI99165 Portable pH Meter is a portable meter supplied complete with an FC2423 pH electrode, specially designed for analysis in cheese. One or two point automatic calibration can be performed with two sets of standard solutions available. All calibrations and measurements are automatically compensated for temperature variations.

IDEAL FOR:

  • pH in cheese
  • pH in the pagmigiano
  • pH in aged cheeses
  • pH in semi-solid food products

The HI99165 pH meter uses the FC2423 amplified pH electrode with stainless steel body, which offers numerous functions to improve pH analysis in yogurt. The display shows both pH and temperature measurements, along with the stability indicator, battery percentage and calibration instructions.

Measurement of pH is essential throughout the entire cheese making process: from the initial measurements of the incoming milk to the final measurements of the aged cheeses. The pH is the most important parameter for controlling the safety and quality of the cheese.

The acidification of the milk begins with the addition of bacterial cultures and rennet. Bacteria consume lactose and form lactic acid as a result of fermentation. The lactic acid produced will decrease the pH value of the milk. When the milk reaches a certain pH value, rennet is added. The enzymes contained in the rennet accelerate the curdling and form a more solid substance. For cheese producers who dilute the rennet, the pH of the dilution water is also important; water with a pH value close to pH 7 or higher can disable the function of the rennet, causing problems with the coagulation process.

Once the curd is cut, mixed and cooked, the liquid whey needs to be purged. The pH of the whey during purging directly affects the composition and consistency of the final product. Whey with a relatively high pH contributes to raising calcium and phosphate levels, thus forming a harder curd. Usually the pH values during the purging phase can vary according to the type of cheese; for example, Swiss cheese is purged at pH values between 6.3 and 6.5, while Cheddar cheese is purged at pH values between 6.0 and 6.2.

During the salting phase, the cheese absorbs the salt from the brine and loses excess moisture. The pH of the brine must be close to the pH of the cheese, ensuring the balance of ions such as calcium and hydrogen. In case of any imbalances during the salting phase, the final product may have defects in the rind, discolouration, a weaker structure and a shorter duration.

Cheeses must have pH values within a narrow range in order to provide optimal environmental conditions for microbial and enzymatic processes that occur during the ripening phase. The bacterial cultures used in the ripening phase are responsible for particular characteristics such as holes in Swiss cheese, white mold on the rinds of Brie and the aroma of Limburger cheese. A change in the ideal pH value causes not only harmful effects to the microbial ecology, but also to the structure of the cheese. Higher pH levels result in the production of more elastic cheeses, while lower pH values can cause brittleness.

The FC2423 pH electrode has been specially designed to measure the pH of cheeses.

Body in stainless steel

The AISI 316 stainless steel body offers strength and can withstand chloride concentrations that cause corrosion of other types of alloys.

Conical glass tip

The conical tip allows penetration into solid, semisolid and emulsion samples for direct pH measurement in food products, such as cheese.

Built-in temperature sensor

Errors during calibration and measurement are eliminated with the automatic temperature compensation provided by the internal temperature sensor.

Superior quality electrodes

Certified probes

Each electrode is subjected to a double check and must pass strict quality criteria, certified by the attached certificate. The user receives only perfect electrodes (5 notches of the "Probe Condition" indicator)

Integrated temperature sensor

Pre-amplified electrodes

Maximum signal stability

Sensor-Check ™ system

A PCB integrated in each electrode allows the instrument to activate the system for evaluating the efficiency of the probe

Probe Condition

The Sensor Check ™ system allows you to view the condition of the pH electrode: 5 marks indicate an electrode in excellent condition, while 1 flashing mark indicates the need to replace the electrode. The indicator activates after a 2-point calibration and can be disabled from the Setup menu.

Complete equipment

All instruments are supplied in a carrying case, complete with calibration solutions, cleaning solutions, beakers, batteries, instruction manual and quality certificates for the instrument and probe.

Large Display

The instruments are equipped with a multilevel display that simultaneously displays all parameters. For all pH meters it is possible to view the pH reading expressed in mV by pressing the HOLD button. This function can be very useful for technical personnel to evaluate electrode performance during calibration.

  • Display of pH expressed in mV: useful for the diagnosis of the probe

  • Automatic temperature compensation

  • Automatic one or two point calibration

  • BEPS - Alerts the user when the battery is low and may affect the measurement

  • Compact, robust and watertight

  • HOLD key to freeze the measurement on the display

 

PH scale: from -2.00 to 16.00 pH
(from 0.00 to 12.00 with FC2423 electrode)
PH resolution 0.01 pH
PH accuracy: ± 0.02 pH
PH calibration: automatic one or two points with two sets of buffer solutions (standard 4.01, 7.01,10.01 or NIST 4.01, 6.86, 9.18)
PH Temperature Compensation: automatic ‐5.0 to 105.0 ° C
CAL Check pH: probe condition indicator
MV scale: ± 825 mV (pH ‐ mV)
MV resolution: 1 mV (pH ‐ mV)
MV accuracy: ± 1 mV (pH ‐ mV)
Temperature scale: from -5.0 to 105.0 ° C
Resolution Temperature: 0.1 ° C
Temperature Accuracy: ± 0.5 ° C (up to 60 ° C); ± 1.0 ° C (over)
Temperature Compensation: automatic from -5.0 to 105.0ºC
PH electrode: FC2423 pre-amplified pH probe with internal temperature sensor, Quick DIN connector and 1 m cable (included)
Automatic shutdown: user selectable
Battery Type / Duration: 1.5V (3) AAA / approximately 1200 hours of continuous use;
automatic shutdown after 8 minutes of inactivity
IP protection: IP67
Terms of use: 0 to 50 ° C (32 to 122 ° F); RH max 100%
Dimensions: 152 x 58 x 30 mm
Weight: 205 g

CONTACTS

ENRICO BRUNO s.r.l.
Via Duino 140
10127 Torino Italy
Tel. +39 011 3160808
Fax +39 011 3160753
PEC pec@pec.enrico-bruno.it
CF/P.IVA: 04891320014

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