Hanna HI98164 Foodcare | Professional Yogurt pH & Temperature Meter

Yogurt fermentation is controlled largely through pH, yet its thick texture can make measurements slow or unstable when the wrong electrode is used. The Hanna HI98164 Foodcare Yogurt pH/Temperature Meter pairs a professional portable meter with the FC2133 electrode, designed for direct measurement in viscous dairy samples.

Its conic sensing tip penetrates yogurt easily, while the open junction and viscolene electrolyte help reduce problems caused by sample clogging. Low-temperature glass supports measurements in refrigerated or cooler products, and the built-in temperature sensor provides automatic temperature compensation. The meter offers resolution down to 0.001 pH, CAL Check™, GLP information, logging and IP67 protection. This makes it useful from fermentation control through final-product QC.

Yogurt and fermented dairy products are widely produced across Pakistan, from large dairy plants to regional processors. The HI98164 is suitable for fermentation monitoring, production QC and dairy laboratories where consistent acidity directly affects flavour, texture and product quality. Kamadi Pakistan offers the Hanna HI98164 for professional yogurt and fermented-dairy pH measurement.

Yogurt pH Meter Selection Guide

Choose HI98164 when testing viscous fermented dairy products such as yogurt, where a conic tip and open-junction electrode provide easier direct measurement.

Key Features

• FC2133 yogurt-specific pH electrode
  
• Conic tip for viscous dairy products
  
• Open junction for reduced clogging
  
• Low-temperature pH glass
  
• CAL Check™, GLP and data logging
  

Technical Specifications

• Model: HI98164
  
• pH Range: -2.0–20.0 / -2.00–20.00 / -2.000–20.000 pH
  
• pH Resolution: 0.1 / 0.01 / 0.001 pH
  
• pH Accuracy: ±0.1 / ±0.01 / ±0.002 pH
  
• mV Range: ±2000 mV
  
• Temperature Range: -20.0–120.0°C
  
• Temperature Accuracy: ±0.4°C excluding probe error
  
• pH Probe: FC2133 glass-body yogurt electrode
  
• Logging: Up to 200 samples
  
• Protection: IP67
  

Applications

• Yogurt fermentation
  
• Dairy process control
  
• Fermented milk products
  
• Final-product QC
  
• Dairy laboratories
  

Professional Tip: Fermentation decisions should be based on consistently prepared samples; measure yogurt at a repeatable temperature and avoid large air pockets around the electrode tip.