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Design Changes in the Recording pH Meter to Meet Milk Fermentation Conditions

Department of Dairy and Food Science, Cornell University, Ithaca, New York

ABSTRACT

The application and potential role of a simple recording pH meter in the dairy industry has been described by Kosikowski (1). In these attempts to provide pH control for Cottage cheese, buttermilk, sour cream, and yoghurt, the desired optimal qualities for a recorder were noted.

Suggestions for enhancing the mechanical and detection features of the recording pH meter were accepted by the manufacturer. The modified recording pH meter has three added distinctive features (Figure 1). Rolled graph paper is stripped out of the machine after marking, rather than rewound on an inner spool, providing more easily and quickly a permanent, printed daily record. Another change resulted in the old range of pH 2–12, being transformed on the same linear space to a new pH range, 3.5–8.5, doubling sensitivity and enabling each single space on the graph paper to represent 0.1 pH unit. Finally, the fixed window on the meter was divided into two sections, with one hinged to permit direct opening for inscription on the paper of the nature and history of product at point of pH marking.