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pH of Foods
Foodcare

pH of Foods – Comprehensive Guide through measurement

pH is an essential parameter because of how it effects food characteristics such as texture, flavor, aroma, and more. pH plays a crucial role in inhibiting the growth of microorganisms. It’s for this reason that U.S. government agencies, such as the Food and Drug Administration (FDA), regulate pH levels in many commercial food products.

Generally speaking, food falls into two categories according to 21CF114. Those that have a natural pH of less than pH 4.6 are known as acid foods while low acid foods have a pH higher than 4.6.

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pH of Cheese
Dairy

Measuring the pH of Cheese

Measuring pH during cheese making is a critical quality Control (QC) step. The pH offers an indication of contamination from bacteria or chemicals while also providing a convenient method to estimate the acid development of a dairy product. As there are a myriad of different sampling methods, electrode care guidelines, and electrode designs, determining best practices for measuring pH during cheese making can be a challenge.

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Foodcare

Monitoring pH during Meat Processing

Various steps can be taken to control both the pH and temperature to maximize quality. Stress and excessive exercise prior to slaughter, as well as electrical inputs during dressing should be minimized as much as possible to reduce muscle temperatures and prevent excessive lactic acid formation.

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Aquascaping
Aquariums

Aquascaping: The Art and Science of Aquariums

Aquascaping is the practice of creating a natural aquatic landscape in your aquarium. It’s commonly associated with freshwater live planted aquariums, however saltwater reef aquariums also utilize this practice.

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