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> Acidity meter for professional cheese production.
Acidity meter for professional cheese production.
This acidometer is used for determining the acidity of milk or whey during cheesemaking.
The kit comprises the following:-
A 25ml glass burette equipped with a ptfe stopcock (this minimises the risk of tap seizure when titrating with caustic solutions).
A calibrated 250ml plastic beaker for filling the burette.
Two conical flasks for titrating the milk or whey sample.
Two 10 ml glass pipettes - to accurately measure out your milk sample.
A steel laboratory retort stand with white base plus a boss and clamp fitted with rubber coated tines - to hold the burette.
500 ml bottle of N/9 Sodium Hydroxide (NaOH) solution - also known as caustic soda - to go into the burette. This is known as the titrant and spare bottles are available.
A 25ml dropper bottle of indicator solution (0.5% phenolphthalein). Again spare bottles are available. Full instructions for use.
