Why is it important to measure pH in cheese?

pH is one of the most important parameters to measure in dairy products as an indicator of the progress of fermentation. Using an accurate digital tester for cheese provides an easy and reliable way to process dairy consistently, achieving the same taste and outcome in each batch. Read on to learn more:

Why should you measure the pH of cheese?

Dairy products that go through fermentation, such as cheese, need accurate pH measurements throughout the process to ensure the ideal result. Fermentation is typically achieved through the use of lactic acid bacteria in a starter culture that breaks down the lactose found in milk. This, in turn, lowers the pH of the milk and causes the proteins to coagulate. 

By carefully monitoring pH, food manufacturers can track the progress of fermentation and determine whether more time is needed to complete the process. While relying on pre-determined timescales can offer a general idea of when cheese should be ready, variations such as how fresh milk is and seasonal changes can result in differences in fermentation within the same time frame. This makes pH monitoring a valuable way to achieve consistency regardless of external factors. 

At the start of the cheesemaking process, cow milk has a pH of between 6.5 and 6.9. The end goal of cheese production is typically around 4.5-6.5 pH, depending on the specific type of cheese that is being made, with blue cheeses on the high end, feta on the low end and cheddar around the middle. pH monitoring ensures cheese remains in the safest range for consumption while achieving the desired taste and texture.

How to measure the pH of cheese

A digital pH meter is the ideal way to measure the pH of cheese throughout the production process. A specialist cheese meter is a practical and reliable way to monitor this parameter consistently. As cheese pH should be checked throughout the fermentation process and in all stages of production, an electronic meter is a better option than using a large number of disposable pH testing strips daily.

The steps for testing cheese pH with a digital meter are as follows:

1. Clean the pH electrode to ensure there is no debris
2. Insert the conic tip of the electrode into the cheese
3. Take a reading of the cheese from the screen
4. Repeat as required during production

What should I use to measure cheese pH?

Hanna’s range of food-safe pH testing equipment includes several options for the accurate and reliable monitoring of cheese pH. These include:

Halo2 Wireless Cheese pH Tester

Halo2 is a compact, Bluetooth-connected pH tester that provides fast, accurate measurements of cheese. A built-in temperature sensor within the electrode allows for high-accuracy readings, with a conic tip designed to be easy to use in cheese at all stages in processing. Connect Halo2 to the Hanna Lab app to access all stored logs easily from a smartphone or tablet. Buy Halo2 here.

HI-98165 Portable Cheese pH Meter

The HI-98165 professional pH meter for cheese is designed to be rugged and waterproof and features a purpose-built cheese electrode. Automatic and manual temperature compensation is included with this instrument, with auto hold for accurate and reliable measurements. Buy this advanced cheese meter here. 

HI-99165 pH/Temperature Meter for Cheese

The HI-99165 portable pH and temperature meter for cheese analysis is an effective option for accurately monitoring pH during production. This lightweight meter has a two-button operation system and automatic calibration to one or two points to meet all necessary standards. Buy this portable cheese tester here.

Buy food pH meters from Hanna Instruments

Hanna stocks a wide range of food-safe, accurate instrumentation for the measurement of dairy and other specialised food products. Browse the range online today for easy-to-use food pH meters, or contact our experts directly to discuss your requirements. Call us on 01525 850 855 or email us at sales@hannainstruments.co.uk.