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pH litmus strips (100 pieces)
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Description
Simple pH checks in a home dairy
Acidity changes during cheesemaking, so it is worth monitoring alongside time and temperature. Paper indicator strips with coloured fields provide a simple way to check solution pH from 4.0 to 7.0. They are convenient for comparing samples and learning how your production develops.
A range suited to dairy work
The 4.0–7.0 range covers values relevant to many stages of working with milk and curd. As a guide, fresh milk is around pH 6.6; the isoelectric point of casein is around 4.6; pasta filata cheeses often involve pH around 5.2–5.5. These are examples: choose the appropriate processing stage according to the recipe and technology.
Colour readings in a handy pack
The paper format and coloured fields make visual assessment straightforward. Read according to the scale and packaging instructions. The pack contains 100 strips for checks across successive batches.
Key details
Range: pH 4.0–7.0. Type: paper indicator strips with coloured fields. Quantity: 100 pieces.
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