Importance of pH Measurement in Food and Beverage Production
Measuring pH in food and beverage production provides essential insights into its quality, safety and consistency. Variability of pH in food and beverage production can lead to critical differences in taste, freshness and shelf-life of a final product, making the pH value one of the parameters most frequently measured during inspection before release.
Yet pH is also influential during food and beverage preparation. For instance, enzymatic activity is strongly pH-dependent; during cheese-making, monitoring this parameter both improves yields and enhances the characteristic flavor. Controlling pH also regulates the growth of desired and undesirable microorganisms alike.
Meat, dairy products, pasta, wine and fruit juice fall within the broad range of foods and beverages for which control of pH is important. With widely divergent properties, these samples’ requirements for assessment vary considerably.
METTLER TOLEDO offers a collection of Application Notes to support pH analysis in food and beverage production. With recommendations of sensors tailored to each product category, and tips and tricks on best practice during measurement, as well as proper electrode maintenance, they help you to obtain reliable results and prolong sensor life.