pH
Food producers throughout Australia are legally obligated to ensure their products are safe to consume. Testing pH levels is a common method of deducing whether or not edible materials are fit for the public.
pH levels impact the appearance, taste and quality of food products. For example, during yoghurt production, improper pH levels can cause discolouration or insufficient tartness. In contrast, incorrect pH values in pork impact's the meat's water holding capacity, negatively affecting the product's saleability.
Testo's range of pH value measurement instruments enable food production companies to inspect a wide range of foods, from viscoplastic media such as jelly and fruit to semi-solid substances like meat.
Did you know: The process of many chemical and biochemical reactions is directly dependent on the pH value and this therefore has an important function as an indicator.
