Accurate monitoring of pH is essential during production of various dairy products to ensure that the control parameters in the food safety program are being achieved.
The type of pH meter selected must be fit for purpose and capable of accurately and reliably performing measurements on the matrix being measured.
Attached are images of a perfectly calibrated pH meter. Calibration is non negotiable and should be a daily process. The electrodes should be left in a storage solution and cleaned with Pepsin at least once a week.