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Hanna HI-981034 pH Tester for Milk

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HI-981034

HI-981034 has a specialised conic tipped pH electrode with a glass body. The specialised pH electrode is rugged and easy to clean. The open junction design consists of a solid gel interface (viscolene) between the sample and internal Ag/AgCl reference.

pH
Ideal for milk testing

£138.00 (exc.VAT)
£165.60 (tax incl.)
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Full Description Specification Manuals

About HI-981034 pH Tester for Milk

  • Liquid Crystal Display
  • On/off button
  • pH probe with maximum & recommended immersion level

Press the on/off button to turn the meter on. All tags will be displayed. The meter will go into measurement mode with current reading and calibrated buffers displayed.

The meter has a range of 0.0 to 12.00 pH and a resolution of 0.01pH with accuracy at ±0.05pH @ 25°C. Calibration is automatic at one or two-point.

The built-in probe is for the specific application listed.

With an easy to change battery facility, the HI-981034 has an approximate battery life of 1000 hours of continuous use and has an auto-off feature enabled after 8 minutes or 60 minutes.

Featuring a liquid crystal display, the meter weighs in at 50g and measures 51 x 159 x 21mm. For best results, operate in 0 to 50°C, RH 95% max environment.

The meter is shipped with a protective cap on the electrode containing storage solution.

Each meter is supplied with:

  • pH 4.01 buffer solution liquid sachet x 2
  • pH 7.01 buffer solution liquid sachet x 2
  • Cleaning solution for milk deposits x 2
  • Electrode storage solution, 13mL dropper
  • Instruction manual
  • Quality certificate

Probe features

Low Temperature Glass Tip and Open Junction

The glass tip uses a special low temperature glass formulation. This is beneficial since many food products are at low temperature. The open junction design consists of a solid gel interface between the sample and the internal reference wire. This makes it impermeable to clogging after measurements.


Conical Glass Tip

The conical shaped tip design allows for penetration into solids, semi-solids, and emulsions for the direct measurement of pH in samples such as milk and yogurt.

Meter Overview

Preparation:

The pH electrode is shipped with a protective cap containing storage solution. Before using the meter, remove the protective cap and condition the electrode by soaking the tip (bottom 4cm) in pH 7.01 buffer solution for several minutes. Then follow the calibration process.

  • Do not be alarmed if white crystals appear around the cap. This is normal with pH electrodes and they dissolve when rinsed with water.
  • Turn the meter on by pressing ON/OFF button.

Do not immerse the electrode over the maximum immersion level.

  • Stir gently and wait for a stable reading
  • For best results, recalibrate periodically
  • After use, rinse the electrode with water and store it with a few drops of storage solution in the protective cap
  • Re-attach the protective cap after each use.

Do not use distilled or deionised water for storage purposes.

About milk production

The measurement of pH in milk is important in testing for impurities, spoilage, and signs of mastitis infection. While there are a number of factors that affect the composition of milk, pH measurements can help producers understand what might be causing certain compositional changes. pH measurement is commonly performed at various points in a milk processing plant.

Milk with pH values higher than pH 6.7 potentially indicate that the milk may have come from cows with a mastitis infection. Mastitis is on ever-present challenge with dairy milking cows. When infected, the cow’s immune system releases histamine and other compounds in response to the infection. There is a resulting increase in permeability of endothelial and epithelial cell layers, allowing blood components to pass through a paracellular pathway. Since blood plasma is slightly alkaline, the resulting pH of milk will be higher than normal. Typically milk producers can perform a somatic cell count to detect a mastitis infection, but a pH measurement offers a quick way to screen for infection.

Understanding the pH of raw milk can also help producers optimise their processing techniques. For example, in operations that use Ultra High Temperature (UHT) processing, even small variations from pH 6.7 can affect the time required for pasteurisation and the stability of the milk after treatment.

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Range0.0 to 12.00 pH
Resolution0.01 pH
Accuracy±0.05 pH @ 25°C
CalibrationAutomatic, one or two-point
ElectrodeBuilt-in probe for specific application
Battery TypeCR2032 Li-ion
Battery LifeApproximately 1000 hours of continuous use
Auto-off8 minutes, 60 minutes or can be disabled
Environment0 to 50°C, RH 95% max
Dimensions51 x 159 x 21mm
Weight50g