Specifications FC2423 Description pre-amplified pH / temperature probe Reference single, Ag/AgCl Junction open Electrolyte viscolene Max Pressure 0.1 bar Range pH: 0 to 12 Recommended Operating Temperature 0 to 50°C (32 to 122°F) Glass Type LT (low temperature) Tip /Shape conic Temperature Sensor yes Amplifier yes Body Material titanium Cable coaxial; 1 m (3.3’) Connection quick connect DIN FC2423 pH / Temperature Probe for Cheese FC2423 electrode has a titanium sheath and conical tip to ensure quick, easy measurements, and fast response. FC2423 pH electrode features a built-in temperature sensor and is ideal for measurements in semisolid samples such as cheeses. Low temperature glass The FC2423 electrode uses Low Temperature (LT) glass for the sensing bulb. The LT glass tip is a lower resistance glass formulation. As the temperature of the sensing glass decreases, the resistance of the LT glass will increase approaching that of standard glass at ambient temperatures. The FC2423 is suitable to use with samples that measure from 0 to 50°C. Titanium body The titanium body offers durability in the production facility and can withstand chloride concentrations that cause corrosion in other types of alloys. Viscolene electrolyte The viscolene electrolyte offers a hard gel interface between the inner electrode components and the sample being measured. The electrolyte is silver-free for use in cheese products and is maintenance-free. Built-in temperature sensor A thermistor temperature sensor is in the tip of the indicating pH electrode. A temperature sensor should be as close as possible to the indicating pH bulb in order to compensate for variations in temperature. Conic tip shape This design allows for penetration into solids, semi solids, and emulsions for the direct measurement of pH in cheese products. Application Importance pH is an essential measurement throughout the entire cheesemaking process. From the initial measurements of incoming milk to the final measurements of ripened cheese, pH is the most important parameter for cheese quality and safety control. Acidification of milk begins with the addition of bacterial culture and rennet. The bacteria consume lactose and create lactic acid as a byproduct of fermentation, lowering the pH of the milk. Once the milk reaches a particular pH, the rennet is added. The enzymes in rennet help to speed up curdling and create a firmer substance. For cheesemakers that dilute their rennet, the pH of the dilution water is also critical; water that is near pH 7 or higher can deactivate the rennet, causing problems with coagulation. Once the curds are cut, stirred, and cooked, the liquid whey must be drained. The pH of whey at draining directly affects the composition and texture of the final cheese product. Whey that has a relatively high pH contributes to higher levels of calcium and phosphate and results in a stronger curd. Typical pH levels at draining can vary depending on the type of cheese; for example, Swiss cheese is drained between pH 6.3 and 6.5 while Cheddar cheese is drained between pH 6.0 and 6.2. The next stages of milling and salting are affected by pH as well. During milling, curds are cut into smaller pieces to prepare the cheese for salting. Curds with a lower pH at milling result in a harder cheese. A low pH will also result in higher salt absorption during the salting stage. When curds are pressed into a final, solid form, the pH directly affects how well the curds fuse together. If the pH is too high during pressing, the curds will not bind together as well and the final cheese will have a more open texture. During brining, the cheese soaks up salt from the brine solution and loses excess moisture. The pH of the brine solution should be close to the pH of the cheese, ensuring equilibrium of ions like calcium and hydrogen. If there is an imbalance during brining, the final product can have rind defects, discoloration, a weakened texture, and a shorter shelf life. Cheeses must fall within a narrow pH range to provide an optimal environment for microbial and enzymatic processes that occur during ripening. Bacterial cultures used in ripening are responsible for characteristics like the holes in Swiss cheese, the white mold on Brie rinds, and the aroma of Limburger cheese. A deviation from the ideal pH is not only detrimental to the ecology of the bacteria, but also to the cheese structure. Higher pH levels can result in cheeses that are more elastic while lower pH levels can cause brittleness. 2 pH 2.89 www.hannainst.com | portable
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