Japanese and French surface mold-ripened soft cheese samples were obtained from a Japanese food market (Table 1 ). The Japanese samples included three cheese varieties from Factory A and two cheese varieties from Factory B. The French samples included one cheese variety per factory: Factory C and Factory D. For each cheese variety, three different lots were divided into cores and rinds. A total of 42 samples were used for each analysis. The NaCl concentration and pH were determined using a LAQUAtwin salt-22 salinity meter (HORIBA, Ltd., Kyoto, Japan) and a LAQUAtwin pH-11 pH meter (HORIBA, Ltd., Kyoto, Japan), respectively, as previously described (30 (link)).
Laquatwin ph 11 ph meter
Manufactured by Horiba
Sourced in Japan
The LAQUAtwin pH-11 is a compact, waterproof pH meter designed for quick and accurate pH measurements. It features a digital display and automatic temperature compensation. The device is intended for general pH measurement applications.
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Lab products found in correlation
2 protocols using laquatwin ph 11 ph meter
1
Characterization of Surface Mold-Ripened Cheeses
2
Soil Physicochemical Properties Analysis
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The soils sampled during the treatment period were dried at 60 • C for 48 h. MC, electric conductivity (EC), and pH were measured. MC was calculated by subtracting the weight of the dry soil from the weight of the moist soil divided by the weight of the dry soil. A 1:5 (w/v) ratio of dried soil and water was used for measuring EC and pH by LAQUAtwin EC-11 conductivity meter and LAQUAtwin pH-11 pH meter, respectively (HORIBA Ltd., Kyoto, Japan). Besides, redox potential (RP) was continuously monitored by an FV-702 RP sensor (Fujiwara Seisakusho Ltd., Tokyo, Japan).
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