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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Making Cheese => Topic started by: DeejayDebi on March 17, 2012, 06:16:51 AM

Title: Sale on Ph and Thermo meters
Post by: DeejayDebi on March 17, 2012, 06:16:51 AM

Thought this sale on ph meters might be helpful

http://www.thermoworks.com/products/ph/8680_8681_8682.html (http://www.thermoworks.com/products/ph/8680_8681_8682.html)

and thermometers

http://www.thermoworks.com/specials/ (http://www.thermoworks.com/specials/)

I have some of the fast reader at the bottom and really love them!
Title: Re: Sale on Ph and Thermo meters
Post by: smellysell on March 18, 2012, 08:23:44 PM
Love the thermapen that they make for brewing and now cheesemaking.  Which of the ph meters would be best for cheesemaking and does anybody have experience with them?
Title: Re: Sale on Ph and Thermo meters
Post by: green zebra on March 19, 2012, 06:22:56 PM
thanks for the source...i have ordered the pH pen and will let you know how it works with cheesemaking.
Title: Re: Sale on Ph and Thermo meters
Post by: JimP on April 10, 2012, 03:36:32 PM
Does anyone have experience with or knowledge of these Thermoworks  pH meters?
Title: Re: Sale on Ph and Thermo meters
Post by: Caseus on April 10, 2012, 06:17:51 PM
From reading other threads about measuring pH, it appears that a probe with a flat electrode is easier to use for cheese because you can stick it into the curd before and even during or after pressing.  Also, it is most useful (potentially more accurate) if it has a resolution of 0.01 pH and an accuracy of ± 0.01 pH. 

When I was looking for a meter, it seemed that the meters with a high degree of resolution and accuracy tended to have bulb type probes rather than flat electrodes.
Title: Re: Sale on Ph and Thermo meters
Post by: DeejayDebi on April 11, 2012, 03:02:14 AM
Some have both probes and bulbs.
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