Measuring the pH of many food products is integral to successfully processing them.
Milk, in particular, needs to maintain a specific pH level to remain fresh. A pH that's too far one way or the other can indicate problems with the milk or suggest it’s on the turn; information that is integral for safe processing.
While pH isn’t the only thing that affects milk, understanding why pH measurements are important puts you on the right path to well-managed processing and good monitoring habits.
What you need to know about milk pH
What is the pH of milk? The pH of your average fresh milk is between 6.5 to 6.9. This number is slightly below neutral due to the lactic acid found in milk. There is a slight variation between species, such as goat's or sheep's milk, compared to cow's milk, but on average most types of milk will hover around the acidic side of neutral.
What’s the most important thing to know about milk pH level? This monitored measurement is, first and foremost, a quick and easy way to identify compositional changes in milk. It provides the insight that milk processing plants and other processors need to get their products ready for sale, maintaining standards of safety while also ensuring milk is fresh in the first place to begin the process.
Why is it important to measure the pH of milk?
Measuring the pH of milk provides immediate insight into several problems that can affect milk production.
Firstly, measuring pH immediately following the collection of milk can identify if there is any compositional difference outside of the normal range, allowing for quick identification of conditions such as mastitis in cows. Secondly, measuring at the point of production provides information about whether milk is fresh or has started to coagulate or curdle.
Milk processing plants can adjust their processes by measuring pH to check for freshness, providing accurate information to tailor treatment.
When is pH testing of milk useful?
Testing the pH level for milk is useful in every stage of the process. Farmers may use pH testing equipment to identify mastitis in cows, allowing for prompt treatment. A cow with an infection releases histamines and other infection-fighting compounds, which are then transferred into the milk due to increased permeability in the endothelial and epithelial cell layers. This transfer increases milk's pH due to the alkaline nature of blood plasma that passes through the cell layers.
Once the milk is transported to a processing plant, pH testing is vital for setting the correct time for pasteurisation, a technique required for ultra-high temperature (UHT) processing to gain stability. Even relatively small pH variations can make a big difference in how long pasteurisation takes, making it vital to accurately read the pH of the milk before beginning the UHT process.
Whether the treated milk is being used as a component in other dairy products or being packaged for sale in shops, it’s equally important for pH testing to be conducted. As with any product for human consumption, milk must be monitored and maintained to prevent sickness and risk.
What can you use to measure the pH in milk?
A standard pH meter seems like the correct choice when measuring the pH in milk, but the nature of this food product means you'll want something more specialised.
For example, our HI-98162 Portable Meter is a pH meter for milk, specifically for use in the dairy industry. One of the biggest challenges in measuring milk products is the high solids content, leading to clogs and inaccuracies in reading. The HI-98162 comes equipped with a specifically designed probe to avoid inaccuracy. This probe uses our FC1013 foodcare pH and temperature electrode, created from food-grade plastic, with resistance to radiation, ultraviolet, abrasion and fungal growth.
Why choose the HI-98162?
As a specifically designed tool for the dairy industry, our device ticks all the boxes for functionality and reliability. The ease of use and peace of mind that a purpose-built tool provides is the ideal solution for consistent pH testing you can rely on. Some of the benefits of the HI-98162 Tester include:
- IP67-rated waterproof design, no worries of spills or drops
- Inbuilt CAL Check to alert users of any problems immediately
- Automatic and manual temperature compensation
- 200 hours of battery life with 1.5V AA batteries
The HI-98162 connects to the FC1013 electrode with a quick-connect waterproof DIN connector. This non-threaded attachment makes it effortless to complete the milk pH testing process, allowing you to switch electrodes in and out quickly as needed.
Learn more about pH measuring from Hanna Instruments
Reliable pH measuring technology makes your job easier and saves you time. At Hanna, we stock testing equipment for various food industries, from milk to beer and cider, to deliver the best solution for your needs.
Browse our range of food testers online now, or get in contact with our team directly to chat about your food-safe testing requirements.
