Understanding The Importance Of Monitoring PH Levels During Food Production

Different elements work together for food to taste great and be safe for consumption. However, there is one factor that many producers do not pay enough attention to during food processing: pH levels.

PH refers to the measurement of the acidity and alkalinity of a solution or product. It is usually measured on a scale of 0 to 14.

A pH level of 7 is considered neutral. Items with lower pH values are acidic, while those with higher ones are alkaline, which means they are caustic or corrosive.

PH measuring instruments are used to determine the acid levels that food contains during the production process.

WHY PH LEVELS MATTER IN FOOD PRODUCTION Maintaining the required or recommended pH levels of food is crucial in the production process.

pH levels affect the look, taste, texture, aroma, and quality of food products.

For instance, during the production of yogurt, the wrong pH value can cause discolouration, excess amount of whey proteins, and excessive or inadequate tartness.

On the other hand, the incorrect pH level during the production of jelly can affect their consistency.

This element also plays an essential role in the production of cheese.

When pH levels are low, the protein crosslinks change and the casein content of the solution won’t combine with water. The resulting products are harder cheeses, such as aged cheddars, gruyere, and pecorino Romano.

However, calcium phosphate crosslinking happens when the initial pH is higher than 5.0. As a result, casein will combine with water.

Cheeses that undergo this process are more elastic and have a smoother texture. Examples of these are Swiss and cheddar.