**High Accuracy Digital pH Meter for Food - 0.01 Resolution pH Tester for Sourdough, Bread Canning, Meat, Cheese & Water | Perfect for Home Brewing, Cooking & Food Safety Testing**

Product Description

YEWHICK Professional Food Grade pH Tester for Solid/Semi-Solid/Liquid Upgraded Spear pH Probe and LCD Backlit Display High Accuracy Electrodes Utilizes a unique spear sensor with a new glass bulb design that increases the area of the glass bulb and prevents interference bubbles from being generated in the internal buffer, making measurements more reliable. LCD Backlit Display The digital pH meter's white backlit LCD design makes it easy to read test results in any light; the improved display not only reduces power consumption but also greatly improves readability. Digital Food pH Tester for Sourdough Bread Making Typically, the ideal pH of a well-mixed dough is about 5.0 to 6.0. The pH of the dough decreases after fermentation and is about 3.8 to 4.6 when fermentation is complete. depending on the degree of fermentation. The Importance of Measuring the pH of Meat In general, the pH of fresh meat must be between 5.5 and 6.2 during storage. Fermented sausages typically have a pH between 4.5 and 5.5, depending on the degree of fermentation. Why is Measuring the pH of Cheese Important? The pH of cheese ranges from 4.4 to 6.4. If the pH is too low, the cheese may appear mushy; if the pH is too high, the cheese may become too firm. Widely Used for All Kinds of Making Fermented Foods Professional pH Meter for Food --- Ideal for making a wide range of professional or home food and beverages How to Use and Maintain the Professional Food pH Meter Previous page Next page Dropping the KCl solution into the electrode cover and keeping the sponge wet can effectively prevent the loss of reference solution from the electrode, prolong the use of the electrode, maintain the original pH potential balance of the electrode, and make the measurement more accurate.