Dairy Specific pH Electrodes (Hanna Instruments)
The right electrode should give you fast and accurate results and a long operating life.
Here are a few things to consider:
- For semihard to hard cheeses, you need a stainless steel probe
- Viscolene cell reference eliminates silver contamination
- Temperature sensor and amplifier allow for maximum control during cream and butter processing
- An open junction or flow rate minimizes the risk of clogging
- A teflon body makes for easy cleaning and maintenance.
Sample pH guide for dairy products:
Milk: pH 6.8
Soft and fresh cheeses: pH 4.1 - 5.3
Cream for butter churning: pH 6.7 - 6.85
| Item No. | Product Description | Mfr. Item No. | Range | Unit of Measure | Your Cost | Purchase |
|---|---|---|---|---|---|---|
|
Dairy Specific pH Electrodes
3808-75
|
For dairy products, cheese quality control applications. Stainless steel shaft with pointed hardened glass tip. | FC240B | Single; BNC; Conic (3x5 mm) | Each |
$314.73
|
|
|
Dairy Specific pH Electrodes
3808-41
|
Recommended for milk, yogurt, dairy products, semi-solid foods applications. | FC200B | Single; BNC; Conic (6x10 mm) | Each |
$217.45
|
|
|
Dairy Specific pH Electrodes
3808-43
|
Recommended for milk, yogurt and cream applications. | FC210B | Double; BNC; Conic (12x12 mm) | Each |
$246.67
|
|
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Dairy Specific pH Electrodes
3808-44
|
Recommended for milk, yogurt and cream applications. | FC220B | Single; BNC; Spheric (dia. 9.5 mm) | Each |
$246.52
|