HI-99164 Yogurt pH Portable Meter (HACCP)
HI-99164 Yogurt pH Portable Meter (HACCP)
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Varastossa
Hanna HI-99164 Yogurt pH Portable Meter (HACCP) is designed specifically for pH measurement in yogurt and other semi-solid dairy products. Supplied with a specialized penetration probe, it ensures accurate and reliable readings directly in the sample with minimal preparation.
Built for food production and quality control, the HI-99164 supports HACCP compliance by providing fast, repeatable measurements critical for monitoring fermentation and product consistency.
Key Features
- Designed for yogurt and semi-solid dairy products
- Specialized penetration probe for direct measurement
- Open junction electrode minimizes clogging
- Automatic temperature compensation
- Two-point automatic calibration
- Waterproof (IP67) rugged housing
- Fast response and stable readings
Applications
- Yogurt production and fermentation control
- Dairy processing and quality assurance
- Food safety and HACCP monitoring
- Laboratory and on-site testing
What's Included
- HI-99164 portable pH meter
- Specialized yogurt pH electrode with temperature sensor
- Calibration buffer solutions
- Cleaning and storage solutions
- Protective carrying case
- Batteries
Measurement Method
The pH is measured using a glass electrode with an open junction and conical tip, designed for penetration into semi-solid samples such as yogurt. The integrated temperature sensor provides automatic temperature compensation, ensuring accurate and repeatable results.
Why Choose HI-99164?
- Supports HACCP-compliant food production
- Reliable measurements in semi-solid dairy products
- Designed for demanding food processing environments
- Ensures consistent product quality and safety
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Kuvaus
Kuvaus
The HI-99164 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 FC2133 electrode.
The split level LCD displays both pH and temperature readings, along with indicators for reading stability, battery percentage and calibration instructions.
Key features
- Application specific electrode
- Automatic temperature compensation (ATC)
- Stability indicator for accurate data recording
Application importance
Monitoring pH is crucial in producing consistent, quality yogurt. Yogurt is made by the fermentation of milk with live bacterial cultures. Following pasteurisation and compositional adjustment, milk is homogenised for a consistent texture, heated to the desired thickness, and cooled before inoculation. Most yogurt is inoculated with a starter culture consisting of Lactobacillus bulgaricus and Streptococcus thermophiles. Once the live culture is added, the mixture of milk and bacteria is incubated, allowing for fermentation of lactose to lactic acid. As lactic acid is produced, there is a correlating drop in pH. Due to the more acidic mixture, the casein protein in milk coagulates and precipitates out, thickening the milk into a yogurt-like texture.
Yogurt producers cease incubation once a specific pH level is reached. Most producers have a set point between pH 4.0 and 4.6 in which fermentation is stopped by rapid cooling. The amount of lactic acid present at this pH level is ideal for yogurt, giving it the characteristic tartness, aiding in thickening, and acting as a preservative against undesirable strains of bacteria.
By verifying that fermentation continues to a predetermined pH endpoint, yogurt producers can ensure their products remain consistent in terms of flavour, aroma and texture. A deviation from the predetermined pH can lead to a reduced shelf life of yogurt or create a product that is too bitter or tart. Syneresis is the separation of liquid, in this case whey, from the milk solids; this can occur if the fermentation is stopped too early or too late, resulting in yogurt that is respectively too alkaline or too acidic. Consumers expect yogurt to remain texturally consistent, so ensuring fermentation is stopped at the appropriate pH is vital to consumer perception.
Recommended cleaning solution: HI-700643p Cleaning solution for Yogurts, 25 x 20ml.
Tekniset tiedot
Tekniset tiedot
| pH | Range -2.00 to 16.00 pH | |
| Resolution 0.01pH | ||
| Accuracy ±0.02 pH | ||
| Calibration | automatic, one or two-point calibration with two sets of standard buffers (standard pH 4.01, 7.01, 10.01 or NIST pH 4.01, 6.86, 9.18) | |
| Temperature compensation | automatic from -5.0 to 105.0°C | |
| Temperature | Range -5.0 to 105.0°C | |
| Resolution 0.1°C | ||
| Accuracy ±0.5°C (up to 60°C); ±1.0°C (outside) | ||
| Additional Specifications: | ||
| Probe | FC2133 pre-amplified pH probe with internal temperature sensor, DIN connector and 1m cable (included) | |
| Battery Type/Life | 1.5V AAA(3) / approximately 1200 hours of continuous use | |
| Auto-off | auto-off after 8 minutes of non-use | |
| Environment | 0 to 50°C; RH max. 100% | |
| Dimensions/Weight | 152 x 58 x 30 mm / 205g | |
| Ordering Information | HI-99164 is supplied with FC2133 pH electrode with internal temperature sensor, HI-70004 pH 4.01 buffer sachet, HI-70007 pH 7.01 buffer sachet, HI-700643 electrode cleaning solution sachets (2), batteries, instruction manual and rugged carrying case |
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