Success Story: Glass-free pH Measurement Fulfills Strictest Requirements
The ALPENHAIN Camembert Factory in Bavaria specializes in the production of cheeses such as Camembert and Brie. It also produces cheese preparations and grilled cheese specialties. Alpenhain is a leading German cheese manufacturer. Highly modern installations essentially allow automated production. Strict hygienic procedures and quality checks accompany the complete production process. The factory processes around 80,000 t of milk annually. Cheese output amounts to about 14,000 t.
Quality to the fore
Today the factory, with 450 employees, is a supplier to the food trade, gastronomy, bulk consumers, catering trade, system gastronomy and industry across the whole of Germany as well as internationally. Milk is converted into fresh specialty products and a range of convenience grilled cheese foods following a defined customer and quality-oriented strategy. The Alpenhain factory is currently certified in accordance with the internationally recognized Standards DIN EN ISO 9001, AIB (American Institute of Baking), BRC (British Retail Consortium) and IFS (International Food Standard). The factory is dependent upon an intact environment and therefore pays due attention to protection both of the environment and resources.
The pH value plays an important role in cheese-making. Until now pH measurements were carried out using electrodes made of glass, which accordingly bore a certain risk of breakage. Against a background of the safety requirements in force, these glass electrodes were therefore classified as CCP according to the HACCP (Hazard Analysis and Critical Control Point) concept, and consequently appropriately monitored……