Application Importance Monitoring pH is crucial in producing consistent, quality yogurt. Yogurt is made by the fermentation of milk with live bacterial cultures. Following pasteurization and compositional adjustment, milk is homogenized for a consistent texture, heated to the desired thickness, and cooled before inoculation. Most yogurt is inoculated with a starter culture consisting of Lactobacillus bulgaricus and Streptococcus thermophilus. Once the live culture is added, the mixture of milk and bacteria is incubated, allowing for fermentation of lactose to lactic acid. As lactic acid is produced, there is a correlating drop in pH. Due to the more acidic mixture, the casein protein in milk coagulates and precipitates out, thickening the milk into a yogurt-like texture. Yogurt producers cease incubation once a specific pH level is reached. Most producers have a set point between pH 4.0 and 4.6 in which fermentation is stopped by rapid cooling. The amount of lactic acid present at this pH level is ideal for yogurt, giving it the characteristic tartness, aiding in thickening, and acting as a preservative against undesirable strains of bacteria. By verifying that fermentation continues to a predetermined pH endpoint, yogurt producers can ensure their products remain consistent in terms of flavor, aroma, and texture. A deviation from the predetermined pH can lead to a reduced shelf life of yogurt or create a product that is too bitter or tart. Syneresis is the separation of liquid, in this case whey, from the milk solids; this can occur if fermentation is stopped too early or too late, resulting in yogurt that is respectively too alkaline or too acidic. Consumers expect yogurt to remain texturally consistent, so ensuring fermentation is stopped at the appropriate pH is vital to consumer perception. FC2133 pH / Temperature Probe for Yogurt The FC2133 pH electrode is rugged and easy to clean with a conical tip and built-in temperature sensor. The open junction design consists of a solid gel interface (viscolene) between the sample and internal Ag/AgCl reference. This interface not only prevents silver from entering the sample, but also makes it impermeable to clogging after measurements in semi-solid or viscous samples. The FC2133 electrode is designed to prevent the typical problems of clogging in viscous liquids, ensuring a fast response and stable reading. Glass body The glass body of the FC2133 allows standards and samples to more quickly reach thermal equilibrium while also providing chemical resistance. Low temperature glass The FC2133 electrode uses Low Temperature (LT) glass for the sensing bulb. The LT glass tip is a lower resistance glass formulation. As the temperature of the sensing glass decreases, the resistance of the LT glass will increase approaching that of standard glass at ambient temperatures. The FC2133 is suitable to use with samples that measure from 0 to 50°C. Viscolene electrolyte The viscolene electrolyte offers a hard gel interface between the inner electrode components and the sample being measured. The electrolyte is silver-free for use in yogurt and is maintenance-free. Open junction reference Clogging of the reference junction is a common challenge faced by yogurt producers as the milk solids and proteins can easily build up on the electrode. The open junction design of the FC2133 resists clogging and continues to provide accurate, stable readings. Conic tip shape This design allows for penetration into semisolids and emulsions for the direct measurement of pH in yogurt products. Built-in temperature sensor A thermistor temperature sensor is in the tip of the indicating pH electrode. A temperature sensor should be as close as possible to the indicating pH bulb in order to compensate for variations in temperature. Specifications FC2133 Description pre-amplified pH / temperature probe Reference double, Ag/AgCl Junction open Electrolyte viscolene Max Pressure 0.1 bar Range pH: 0 to 12 Recommended Operating Temperature 0 to 50°C (32 to 122°F) Glass Type LT (low temperature) Tip /Shape conic Temperature Sensor yes Amplifier yes Body Material glass Cable coaxial; 1 m (3.3’) Connection quick connect DIN 2 pH 2.85 www.hannainst.com | portable
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