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The Importance of pH in Food Quality and Production
Sanitization of Machinery:
Regulatory bodies such as the departments of health often impose a certain value for the pH of the sanitization solution to be used. For example, the pH should be between 8 and 10 based on the chlorine concentration. Similarly, an iodine solution is meant to have a pH value of 5 or lower.
Milk and Dairy Products:
Milk and Dairy Products: pH of milk is around 6.8 and it is tested for impurities and signs of infection upon collection as well as at point of delivery. In processes such as sterilization, pH is checked since a lower value helps to speed up the process. However, lower pH levels can indicate that the cattle carried leukocyte infections such as mamites.
With yogurt production, the cooling of cultured milk can
start only once acidification has reached a pH value of 4.4 to 4.6. As for
fruity yogurts, the pH value of the added fruit must be the same as the yogurt
itself to avoid undesirable reaction at the end of the cycle. The finished
product should ideally have a pH of 4.0 to 4.4 for longer conservation.
Even small changes in the pH value of spring or well
waters can indicate a possible fouling of the natural strata. Where municipal
water is used, it is often pretreated and its pH monitored.
pH of carcasses constitutes an important initial test to determine condition of the animal prior to slaughter, quality of the breeding and any signs of stress during slaughter. The typical pH value,
ranging from 5.4 to 7.0, can also provide an indication of whether fresh meat was properly stored as varies in different parts of the animal based on the muscular mass, for example, the loin has a lower pH value. Too high a pH value induces a loss of aroma and a visibly darker meat resulting in a lower market value. In addition to meat, ingredients used in the production of ham and sausages are often refrigerated. By simply checking the pH at the liquefier's intake and drainage points, one can determine if any ammonia has leaked out.
Polluted water can pass on toxins, even fatal ones, to shellfish. The fact that shellfish such as oysters are often consumed raw poses a greater health hazard. As a result, farmed or natural shell fish is detoxified with several wash cycles. The pH of the wash water is an excellent indication whether the process has been properly completed.
Bread and Pasta:
A pH value of 4.0 to 5.8 is recommended for baked bread in order to prolong its shelf life. Batter has to be acidified to a pH of 4.1 or less to ensure that pathogens are not multiplied. Otherwise it must be kept at temperatures below 5°C.
Marmalades and Syrups:
The pH of the finished product influences the length of storage time of these products. For marmalades and syrups this is around 3.5 whereas for caramels it is in the 4.5-5.0 pH range. pH is also checked during the various processes including the gelatinization of jams and marmalades as well as purification and refining of juices in pre-separation and saturation phases.
Sauces and Cold Salads:
Pasteurized items and cold salads often have a pH value of 5.3. By adding a small quantity of vinegar or lemon juice, sauces such as mayonnaise are acidified and their pH is lowered to 4.1 to prolong their shelf life.
Fruit and Vegetables:
A pH value of 2,5 to 5.5 tends to prolong the shelf life
of fresh fruit and inhibit the multiplication of micro-organisms. Likewise for
vegetables with a more neutral pH in the 4.6 to 6.4 range.
Checking the pH of water prior to adding it to different
food processes provides a quick and simple way to guarantee the quality of the
end-product. This is particularly so since the quality of
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