In the world of food, pH, the measure of acidity or alkalinity, is not just a chemistry concept it’s a vital safeguard of safety, quality, flavour, and texture. From the silky tang of cheese to the nuanced balance of wine, understanding and monitoring pH can make all the difference.
1. The Science Behind pH in Food
pH measures the hydrogen ion concentration in a substance on a scale from 0 (highly acidic) to 14 (highly alkaline), with 7 being neutral. The pH scale is logarithmic, which means that even a small change matters a shift of just one pH unit means the acidity changes by ten times.
2. pH: Your First Line of Defence Against Microbial Danger
Foodborne pathogens such as Clostridium botulinum, Salmonella, and E. coli thrive or perish depending on pH. Many low acid foods must maintain pH below 4.6 to prevent dangerous microbial growth. In acidic environments, harmful bacteria struggle to survive, meaning pH control becomes a primary means of biosafety, especially in fermented, canned, or packaged products.
3. Cheese: When pH Shapes Texture, Flavour and Safety
Accurate pH control is essential throughout every step of cheesemaking, from curd formation to aging. During cheesemaking, bacterial cultures transform lactose into lactic acid, lowering the pH and initiating proper coagulation and fermentation. Inadequate acidification can result in cheese that’s brittle, pasty, or prone to mould; conversely, pH that’s too high can lead to overly firm cheese and heightened risks of pathogen formation.
Refer to our article on about measuring pH in Cheese making: https://hannainst.com.au/blog/measuring-ph-during-cheese-production
In the ripening phase, proteolysis generates ammonia, raising the pH and possibly inviting spoilage organisms if left unchecked. That’s why continual pH monitoring is essential not just for flavour and texture, but for ensuring cheese stays edible and safe.
4. Wine, Pickles, and Beyond: pH in Acidified Foods
In wine, pH influences microbial stability, fermentation behaviour, and even the longevity of the final bottle. For foods like pickles, salsas, and vinegars, pH is what keeps them safe. A lower pH stops harmful microbes from growing, which is why those jars can stay fresh on your shelf. Pickles typically sit between pH 2.1 and 4.5 to remain shelf stable. From flavour to preservation and safety, it’s all tied to acidity control
5. The Right Tools: Hanna Instruments pH Meters
Accuracy is paramount in pH testing, and Hanna Instruments is recognized for delivering precise and reliable measurements. Our lineup of rugged, food focused pH meters ensures that whether you’re tracking cheese, yogurt, or wine, you get accurate, reliable readings.
HI981032 Cheese pH Tester: Designed for cheese, curds, and even sushi rice! It features a food-safe PVDF body, conical glass tip, and open junction to resist clogging, delivering quick and dependable readings.
HI98165 Portable Cheese pH Meter: Rugged, waterproof, and built with a specialized cheese electrode. Offers auto and manual temperature compensation and user friendly features like two button operation.
HI99165 pH/Temperature Meter for Cheese: The HI99165 is a durable, waterproof, and portable Foodcare pH and temperature meter designed specifically for cheese analysis. Automatic calibration is performed at one or two points with two sets of buffers. All calibration and measurement readings are automatically compensated for temperature variations.
Hanna Foodcare Series: Broad range of meters designed for measuring pH in dairy, meat, yogurt, beer, wine, and more. These IP67-rated units come with food specific electrodes and cleaning solutions a full suite for food professionals. Check out our Foodcare range: https://hannainst.com.au/brands/foodcare/
With these tools, professionals can confidently calibrate, monitor, and document pH levels, ensuring compliance and guaranteeing every batch meets the highest standards.
6. Getting pH Right: Your Safety Playbook
Know your target: Different foods require different pH ranges. For example, cheese versus wine versus pickled goods.
Test systematically: Use a reliable pH meter and perform routine calibrations for accurate testing.
Act on readings: Be prepared to adjust fermentation, acidification, or processing steps when pH drifts.
Document everything: Traceability is key for food safety compliance and quality control.
Whether you’re making creamy cheese or fine wine, pH quietly works behind the scenes to keep food safe, tasty, and long lasting. With reliable tools from Hanna Instruments, you’re not just checking pH you’re taking control to protect the quality of every bite and sip.
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