Specific pH Testers with Bluetooth for cheese and semi-solid foods HALO2 - HANNA Instruments

Characteristics:

• In addition to pH, HALO2 also measures and displays temperature, another fundamental parameter for evaluating the condition of the sourdough
• HALO2 is equipped with a single button, for simple and intuitive use for anyone
• The open source Bluetooth protocol allows you to connect the tester with the Hanna Lab app, to access advanced functions (data logging, multi-point calibration, etc.)
• The electrode has been designed to ensure maximum precision in food analysis

Specific electrode for sourdough:

• The electrode body is in PVDF, a resistant and long-lasting plastic material, suitable for direct contact with food, according to international standards
• The open junction ensures optimal ion flow between the sample and the reference cell. This ensures much faster readings than traditional electrodes
• The conical tip is made of resistant glass and can be easily inserted into semi-solid foods
• Compared to ceramic junction electrodes, the HI9810322 is much easier to clean and lasts much longer

Recommended by master cheesemakers:

The acidification of the milk begins with the addition of bacterial cultures and rennet. Bacteria consume lactose and form lactic acid as a result of fermentation. The lactic acid produced will decrease the pH value of the milk. When the milk reaches a certain pH value, rennet is added. The enzymes contained in the rennet accelerate the curdling and form a more solid substance. For cheese makers who dilute rennet, the pH of the dilution water is also important; water with a pH value close to pH 7 or higher can disable the function of the rennet, causing problems with the coagulation process.

Once the curds are cut, mixed and cooked, the liquid whey must be purged. The pH of whey during purging directly affects the composition and texture of the final product. Whey with a relatively high pH helps raise calcium and phosphate levels, thus forming a harder curd. Usually the pH values during the purging phase can vary according to the type of cheese; for example, Swiss cheese is purged at pH values between 6.3 and 6.5, while Cheddar cheese is purged at pH values between 6.0 and 6.2.

During the salting phase, the cheese absorbs the salt from the brine and loses excess moisture. The pH of the brine must be close to the pH of the cheese, ensuring the balance of ions such as calcium and hydrogen. In case of any imbalances during the salting phase, the final product may have crust defects, color alterations, a weaker structure and a shorter shelf life.

Cheeses must have pH values within a narrow range in order to provide optimal environmental conditions for microbial and enzymatic processes that occur during the ripening phase. The bacterial cultures used in the ripening phase are responsible for particular characteristics such as holes in Swiss cheese, white mold on the rinds of Brie and the aroma of Limburger cheese. A variation of the ideal pH value causes not only harmful effects on the microbial ecology, but also on the structure of the cheese. High pH levels result in the production of more elastic cheeses, while low pH values can cause brittleness.

Long tool life:

• It is advisable to clean the electrode regularly, to free the joint from residues of food, oils and proteins. Hanna offers specific cleaning solutions for cheese deposits, which are essential to keep the instrument in optimal condition
• HALO2 can be placed directly into our buffer sachets for easy calibration. Using the sachets ensures that your tampon is always fresh
• The electrode must always be stored hydrated: Our storage solution is specially formulated to keep the pH sensitive glass hydrated, increasing the life of the instrument