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It is important to know exactly how much bentonite to add to your wine because if added in excess it can actually strip the stock of colour and flavour. This is why many winemakers are looking for a means of analysing the protein present in their wine to approximate an equivalent amount of bentonite to add for fining.
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.
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.
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.
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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