Hi Sailor Con Queso
Happy holidays.
1. Regarding Cleaning - The best way to clean a pH electrode is to soak it in pH cleaning solution. We have a specific solution for cleaning dairy samples, HI70642L. At a minimum, using general purpose cleaning solution will have a positive impact. Estimated soaking time after use would be about 5 minutes.
2. Storage - Definately do not let your pH electrode go dry. This applies to all manufacturers. There is electrode storage solution available. When you are ready to store your pH meter, keep the pH electrode saturated in some storage solution. If you do not have any, the next best option would be to use a 4 buffer.
3. Thank you very much for your feedback on the need for a flat tip electrode. We have a couple of models that come with flat tip electrodes that I think might work great. If I can send you one as a sample would you be willing to give me some feedback? There would be two pricing options for flat tips pH meters, one would be around $99 the other would be around $199.00.
Regards
Gary
GP - What do you recommend for a cleaning and storage protocol specifically for cheese makers?
FYI - Most of us do not measure emulsified samples, so a flat surface probe is really helpful for directly measuring curd mats or the surface of a fresh pressed wheel. Recessed probes just will not work. What does Hanna have that is comparable in price and quality to an ExTech 110? I have seen your HI 2211-FD meter for cheese and dairy, but at $499 it's a little pricey for most hobbyists.