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Yewhick Digital pH Meter Food, Food pH Tester with High Accuracy pH Probe for Sourdough and Bread, Food pH Meter for Canning, Meat, Cheese, Solid Samples and Water, 0.01 Resolution

<ul><li>Digital Food pH Meter: The Yewhick pH meter is an essential tool that has a pH range of 0-14 and is perfect for all your needs. If you are committed to making delicious sourdough bread, sausages, fermented sauces, salami, cheese, sushi rice, canned jam, chili sauce, or salsa, you need to get serious about pH testing</li><li>pH Food Tester is Easy to Use: Easy to calibrate with unique spear sensor, 5-point auto-calibration; 32.1°F-140.0°F auto temperature compensation to avoid measurement errors caused by liquid temperature changes; Auto shut-off for longer battery life</li><li>Fermented Food pH Tester: The food pH tester is designed for highly accurate pH testing of soft solid samples, simply insert the spear probe into the sample and wait for the value to stabilize for an accurate measurement, perfect for a wide range of items such as cheeses, sushi rice, meats, fruits, doughs, jams, sauces, skincare products and solid media</li><li>Digital pH Meter for Water: Yewhick pH Tester with unique Spear pH Probe is not only easy to test the pH of meat but also good for managing sourdough fermentation. In addition, it can measure liquids such as hydroponic solutions, drinking water, beverages, and more. If you're a home brewer, it's the perfect tool for you whether you're making kombucha, beer, vinegar, water kefir, or more</li><li>Beautifully Food pH Meter Kits: Yewhick Professional food grade pH tester is committed to providing high-quality guaranteed services. If you are not satisfied with our food-grade pH tester, please contact us via email and we will give you a satisfactory answer within 12 hours</li></ul>

The pH of cheeses ranges from 5.1 to 5.9. If the pH is too low, the cheese may appear mushy; if the pH is too high, the cheese may become too firm.  Yewhick pH food tester is an essential tool with a 0.00-14.00 pH range and ±0.01 accuracy to fully meet your requirements for making all sauces.  The optimal pH environment for yeast survival is between 4.5 and 5.0, and the optimal temperature for dough fermentation is between 25°C and 28°C.  The pH of fermented sausages is usually between 4.5 and 5.5, depending on the degree of fermentation. Temperature control below 15°C is recommended.  YEWHICK Food Grade pH Tester for Sourdough Bread Meat Cheese Fermenting Food  pH Tester for Cheese Making  pH Meter for Fermenting Sauc  pH Tester for Sourdough  pH Meter for Sausage making  Digital pH Meter for All Types of Meat  Widely Used for All Kinds of Making Fermented Foods  Best pH Meter for Lotion and Cosmetics