£569.80 £683.76 (Inc. VAT)
The HI-99162 is a portable pH and temperature meter designed specifically for milk analysis.
This meter is supplied with the FC101D pH electrode with internal temperature sensor. The FC101D is composed of food grade PVDF plastic and has a spheric tip providing a large surface area for contact with milk samples. The construction of this electrode provides accurate measurements both on the dairy farm and production facility.
HI-99162 features automatic calibration at one or two points with two sets of buffers. All calibrations and measurements are automatically compensated for temperature variations due to the internal temperature sensor in the FC101D electrode.
The split-level LCD displays both pH and temperature readings, along with indicators for reading stability, battery percentage, and calibration instructions.
€¢Application specific electrode
€¢Automatic temperature compensation (ATC)
€¢Stability indicator for accurate data recording
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 measurements are commonly performed at various points in a milk processing plant.
Fresh milk has a pH value of 6.7. When the pH value of the milk falls below pH 6.7, it typically indicates spoilage by bacterial degradation. Bacteria from the family of Lactobacillaceae are lactic acid bacteria (LAB) responsible for the breakdown of the lactose in milk to form lactic acid. Eventually when the milk reaches an acidic enough pH, coagulation or curdling will occur along with the characteristic smell and taste of ‘sour’ milk.
Milk with pH values higher than pH 6.7 potentially indicate that the milk may have come from cows infected with mastitis.
Mastitis is an 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 stability of the milk after treatment.