pH measurement in yogurt processing

Background
Consequences of fractured glass pH electrode pose a much more serious threat in food processing than in other industry. No matter how small, glass fragments can bring your process to stop.

Many traditional batch processes have now been replaced by automated production methods through advanced process control systems. The full potential of these automated systems can only be achieved in conjunction with comprehensive real-time information extracted from the process. In yogurt manufacture an on-line pH control avoids over-acidification.

When measuring pH in dairy products, the reference diaphragm tends to be contaminated by the reactrion between the albumins of the milk and AgCl / KCl originating from the reference system in the pH electrode. The resulting sparingly soluble compounds precipitate and clog the diaphragm, leading do substantial measurement errors. Therefore, selecting the appropriate pH equipment that can fulfill the hygienic requirements and withstand harsh cleaning conditions is critical to accurate measurement....

Please open the below pdf-file to read the entire «Application Note»!