When you make cheese, there are several steps and additives are added at each step. In order to determine when to add additives or move on to the next step, pH and temperature management is very important.
The cheese making process starts with the addition of microorganisms (starter culture) in dairy products like milk. Once microorganisms are added, sugar in the milk is consumed by bacteria in the starter culture, producing lactic acid and causes fermentation. The lactic acid production causes coagulation, but most of the time, cheese makers add rennet to the fermenting mixture to start the coagulation process. After that, the process moves to the cutting of curds (eventually becomes cheese) from whey (liquid produced in the cheese making process). Once the whole process is done, salt is then added to make the final cheese product. pH level of cheese gives an insight on how to adjust the amount of additives, and when to add those additives. Also, depending on the pH level, the cheese’s tendency of stretching differs. Therefore, pH management is essential for cheese making.
There are many pH meters in the market. But why is ATAGO PAL-pH so special?
〇Flat sample stage - easy cleaning
〇Durable electrode
〇Small amount of sample
〇No exchange of KCL liquid
×Hard to clean
×Easy to break
×Need more sample amount
×Need to exchange KCL liquid
With PAL-pH, measurement can be done much easier and quicker!
-Salt Meter
Because cheese is soaked in brine at the final stage of production, measuring salt content is also important
to make sure that the salinity is consistent. ATAGO’s PAL-SALT measure salt content% accurately without
glass beakers and reagents, and has NFC function which enables data to be transferred to phone/PC.
-Salt Meter (Probe Type)
Usually when measuring salt content in a sample, dilution is required. However with ATAGO’s PAL-SALT Probe,
you can inert the probe directly into cheese sample and measure salt content.
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