Best pH meter?

[Bantams]

Hello,
I'm finally ready to purchase a pH meter and after very little research (so far) it seems that the Hanna HI99161 http://www.amazon.com/Hanna-Instruments-HI-99161-Waterproof/dp/B002NX0VVA is the right choice for me as it will allow testing of both liquids and solids and has a food-safe, cleanable tip that can be used on a wheel of cheese that will then be sold.
Does anyone have experience with the higher-end Hanna pH meters?  I've heard they have terrible customer service so I'm a little concerned about making the leap.
Any input?
Thank you!
Kelsey

[OzzieCheese]

I use the ExTech pH100, the refillable one is the ph101 but is more expensive, from http://www.perfect-cheese.com/ .  He's on a break at the moment but I'm sure he'll be happy to answer your questions.  Not knowing what the application you are going to be putting it to but, I love this one as it is 2 decimal point -+.01 accuracy and 3 point calibration with a fully enclosed tip. 

--Mal

[jimk]

I recently purchased the HI99161 and so far am very happy with it. You will need to purchase storage solution separately, it does not come with any for some reason.

[Sailor Con Queso]

The Hanna is a wonderful pH meter. We use ours every day.

[IllinoisCheeseHead]

How does it handle taking pH on cheeses that are being pressed?.  Would it not make a whole in the cheese?

It does look like a very good pH meter.

Thanks

[pastpawn]

How does it handle taking pH on cheeses that are being pressed?.  Would it not make a whole in the cheese?

It does look like a very good pH meter.

Thanks

I have a ExTech pH100.  It has a FLAT head.  Works perfectly pressed up against the cheese.  No holes.  I love mine. 

[shaneb]

Thanks Andrew for pointing out the flat probe on the Extech unit. I was going to buy a new electrode for my HM Digitals one, but the electrode sticks out. I can see your one being so much better for cheese. I'll put that money towards getting an Extech unit instead.

Shane

[qdog1955]

I use the extech-100 and have no complaints----and they have great product support on all there gizmos-----shop around----got a great deal on Amazon.
 Qdog

[shaneb]

Is there any advantage in going for the PH110 over the PH100? I see the price is not vastly different. If it can prevent early failure of the electrode then maybe it is worth it?

Shane

[IllinoisCheeseHead]

The ph110 has refillable probes so you don't have to replace them.  Worth the cost difference in my opinion.

Thanks

[Bantams]

Thank you for all the input!
Which model's probe is easiest to clean and sanitize?  I've never used a pH meter that could be used on a wheel of cheese, only the cheaper versions that were dipped into cups of milk or whey (and the sample is then tossed).

[pastpawn]

Thank you for all the input!
Which model's probe is easiest to clean and sanitize?  I've never used a pH meter that could be used on a wheel of cheese, only the cheaper versions that were dipped into cups of milk or whey (and the sample is then tossed).

The Extech  100 is super easy.  I just rinse it right in the sink, then store it in it's green cap with some ph4 in there. 

[Gregore]

I just received my new hanna hi99161 meter today , I calibrated it and tested it out and it settles  to temp and ph reading way faster than the extech 110 ,  with in 10 seconds or less  the extech takes more than 60 seconds sometimes .

Also I looked under a microscope at the tip and there is no hole  for the porous ceramic electrode  to complete the circuit , odd .

I will use it this weekend to make Reblochon , and if it works well and does not misbehave  I will have an extech 110 for sale soon .

[Gregore]

Well I have used my meter for 3 makes now and I have to say it is wonderful . The temp does not adjust as quick as I thought if it is sitting at room temp then needs to go to 90 degrees or so but the meter reads out the ph in a few seconds and rarely changes if left longer . Unlike the my Extech  110 , it would wander about if left in to watch for ph drop at the first introduction  of culture .

Put it in the calibration fluid and bang 7.01 on the dot , not so with my Extech


If you compare the price  to milk and figure how much cheese can be made with that money it seems high priced but
I feel that the meter is well worth the money if you count the cost of the labor used to make cheese. 

I also I feel that I now have no dought about the ph of the cheese

[qdog1955]

The key being-----" how much money you make"  it's hard to justify $360.00 for home use, when a $100.00 will suffice.
Qdog