Eh, Troy, if you want to spend some money on lab equipment, you're better off doing your own pathogen and SCC labs for milk and cheese. Because those get expensive if you keep paying for them. IMHO, pH is more useful for cheese. TA is useful for milk because you can test fresh milk, and if it's not within expected range, you know something is off about it. TA will swing wildly especially as you approach a whey draining point, which is the most important step because it influences the final cheese more than most other factors. pH, on the other hand, will follow an expected curve for the culture. You can get used to cheesemaking using TA, but I think pH is easier. Less confusing. You can also titrate manually with a pH meter. I wrote a how-to doc on TA in Gurkan's thread.
So with that in mind, this provides no real practical advantage for you over a simpler and cheaper setup. In your shoes, I would get just the very base model extech and some solution, without fancy addons, and learn to use it. Then when you are comfortable with using pH and when your brain associates the appearance and texture of curd with specific pH markers, get another meter if you really need it.
