 |
Unstable pH readings and inaccurate results are major challenges faced while measuring the pH of milk samples. Milk samples, which are rich in protein content, pose the problem of precipitation in interaction with the outflowing electrolyte. The precipitate formed often clogs the junction affecting the outflow of the reference electrolyte. High fat content makes sensor cleaning difficult, increasing the chances of sensor fouling due to sample deposition on the sensing membrane. High fat content also decreases the miscibility of the aqueous electrolyte with the sample, increasing the response time. All these factors contribute to inconsistencies in the pH results, and ultimately, affecting the quality and reliability of the measurements. Therefore, selecting the right sensor to measure the pH of milk samples becomes a key factor in improving measurement accuracy while increasing the lifetime of the sensor.
Reliable and fast pH measurements of milk is possible with the InLab Dairy pH sensor from METTLER TOLEDO. Unlike the traditional sensors, the ARGENTHAL™ reference system allows free interaction of proteins in the sample with the reference electrolyte without any precipitation. The presence of triple ceramic junction ensures a steady and sufficient outflow of bridge electrolyte.
Read the following application note to discover additional features that make this sensor an ideal option for measuring the pH of milk. Furthermore, you will find good measuring practices to help you obtain better results and improve the lifetime of the sensor. Click on the download button to know more.
Below, is more information on the pH of milk and why it should be measured.
What is the pH of milk?
The pH value for fresh raw milk is normally in the range of 6.4 to 6.8 and depends on the source of the milk.
Why is it important to measure the pH of milk?
The pH of milk accounts for the amount of lactic acid produced by microbial activity. The more lactic acid present, the higher the acidity. This would result in a change in taste and smell, making it unsuitable for human consumption.
pH is an important quality parameter in the dairy industry. The quality of raw milk, as well as essentially the finished product, must be monitored and maintained in any dairy industry, whether during packaging for human consumption or subsequent processing of other dairy products.
