Measurement of pH presents a critical quality control step in the production of dairy products, especially yogurt. pH offers an indication of contamination from bacteria or chemicals, while also providing a convenient method to estimate the acid development of a dairy product. As there are a myriad of different sampling methods, electrode care guidelines, and electrode designs, determining best practices for pH measurement can be a challenge. This article will discuss electrode selection, calibration techniques, sensor maintenance, and best practices for measuring the pH of yogurt. While the focus is placed on yogurt, the guidelines reviewed can be readily applied to a much broader range of dairy products and quality assurance procedures.
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