pH Tester for Cheese
HI-981032 pH Tester for Cheese

The HI-981032's built-in, specialised pH electrode has a conic tip shape for easy penetration, an open junction to resist clogging, and a PVDF food grade plastic body that can be cleaned with sodium hypochlorite.

This meter can be used for other food products such as rice pH testing in Sushi preparation.

This meter is designed to measure the pH by penetration in almost all types of cheeses and curds. pH is an essential measurement throughout the entire cheese making process.

From the initial measurements of incoming milk to the final measurements of ripened cheese, pH is the most important parameter for cheese quality and safety control.

Before using this product, make sure it is entirely suitable for our specific application and for the environment in which it is used. Any variation introduced by the user to the supplied equipment may degrade the meters’ performance.

The meter comes with one year’s warranty.

Press the on/off button to turn the meter on. All tags will be displayed. The meter will go into measurement mode with current reading and calibrated buffers displayed.

The meter has a range of 0.0 to 14.0 pH and a resolution of 0.1pH with accuracy at ±0.2pH @ 25°C. Calibration is automatic at one or two-point.

The built-in probe is for the specific application listed.

With an easy to change battery facility, the HI-981032 has an approximate battery life of 1000 hours of continuous use and has an auto-off feature enabled after 8 minutes or 60 minutes.

Featuring a liquid crystal display, the meter weighs in at 40g and measures 51 x 129 x 21mm. For best results, operate in 0 to 50°C, RH 95% max environment.

The meter is shipped with a protective cap on the electrode containing storage solution.

Each meter is supplied with:

• pH 4.01 buffer solution liquid sachet x 2
• pH 7.01 buffer solution liquid sachet x 2
• Cleaning solution sachets for cheese deposits x 2
• Electrode storage solution, 13ml dropper
• Instruction manual
• Quality certificate


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