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This pH meter will allow you to obtain an exact reading in any liquid in which you use it. In the case of the cheese production just by introducing it into the milk, you will obtain the pH of it. Its digital LCD screen offers you precisely the pH measurement. It has the technology ATC (Automatic Temperature Compensation): 0-50 ° C (32-122 ° F), so it takes into account the changes in temperature of the milk to offer a better accuracy of the result. Relevant fact in the production of cheese. It provides pH measurements in a range that goes from 0 to 14 in intervals of 0.01 and with a negligible margin of error of 0.05 pH.
For the correct pH measurement, a very simple initial calibration is necessary, which is carried out using the included sachets and screwdriver.
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Milk normally has a pH between 6.6 and 6.8. A decrease in the pH of the milk significantly reduces the curdled time. In this way, a pH that goes from 6.7 to 5.6 increases the speed by multiplying it by 30. The maximum value of coalgulation occurs with a pH of about 5.2 and 40 degrees of temperature.