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Inlab solids pro ism electrode

Manufactured by Mettler Toledo
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Sourced in Switzerland

The InLab®Solids Pro-ISM electrode is a lab equipment product designed for pH measurement in solid samples. It provides accurate and reliable pH readings in a variety of solid materials.

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Lab products found in correlation

Fiveeasy ph meter, by Mettler Toledo (3 mentions) Toledo fiveeasy, by Mettler Toledo (1 mentions) Sevenmulti ph meter, by Mettler Toledo (1 mentions) Cem sprint rapid protein analyzer, by CEM Corporation (1 mentions)

6 protocols using inlab solids pro ism electrode

1

Caprine Milk Quality Analysis

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Immediately after milking, caprine milk was filtered, cooled to a temperature of 4 °C, and transported to the laboratory under refrigerated conditions.
The BactoCount IBC M/SCC semi-automatic counter (Bentley Instruments Inc. in Chaska, MN, USA) was used for determining the total bacterial count (TBC) and somatic cell count (SCC). The Bentley B-150 milk product composition analyzer (Bentley Instruments Inc., Chaska, MN, USA) was used to assess the levels of protein, fat, lactose, and freezing point. A digital pH meter, Toledo FiveEasy TM with an In-Lab® Solids Pro-ISM electrode (Mettler Toledo, Greifensee, Switzerland) was used for measuring the pH value.
Pawlos M., Znamirowska-Piotrowska A., Kowalczyk M., Zaguła G, & Szajnar K. (2023). Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk. Foods, 12(19), 3703.
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2

Determination of pH and Lactic Acid in Fermented Milk

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The pH value in milk after fermentation was determined by pH-meter FiveEasy (Mettler Toledo, Greifensee, Switzerland) using InLab®Solids Pro-ISM electrode (Mettler Toledo, Greifensee, Switzerland). Lactic acid content was determined according to Jemaa et al. (35 (link)). Fermented milk samples were titrated with 0.1 M NaOH in the presence of phenolphthalein as an indicator. Lactic acid content was expressed as g lactic acid L−1.
Buniowska-Olejnik M., Urbański J., Mykhalevych A., Bieganowski P., Znamirowska-Piotrowska A., Kačániová M, & Banach M. (2023). The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt. Frontiers in Nutrition, 10, 1118752.
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3

Analytical Methods for Sheep Milk Characterization

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Chemical composition and freezing point determinations were performed using a Bentley B-150 milk and milk product analyzer (Bentley Instruments Inc., Chaska, MN, USA), and total bacterial count (TBC) and somatic cell count (SCC) were determined using a semi-automated Bacto Count IBC M/SCC (Bentley Instruments Inc., Chaska, MN, USA). The density of sheep’s milk was performed at a temperature of 20 °C, according to the method used by Raţu et al. [74 ]. The pH value was determined using a Toledo FiveEasy digital pH meter (Mettler Toledo, Greifensee, Switzerland) using an InLab®Solids Pro-ISM electrode (Mettler Toledo, Greifensee, Switzerland). The color of milk was determined by a colorimeter (Precision Colorimeter, Model NR 145, Shenzhen, China) using the CIE L*a*b* system (as described in Evaluation of Color).
Szopa K., Znamirowska-Piotrowska A., Szajnar K, & Pawlos M. (2022). Effect of Collagen Types, Bacterial Strains and Storage Duration on the Quality of Probiotic Fermented Sheep’s Milk. Molecules, 27(9), 3028.
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4

Lactic Acid and pH Measurement in Fermented Milk

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Lactic acid content was determined according to Jemaa et al. [83 (link)]. Fermented milk samples were titrated with 0.1 M NaOH in the presence of phenolphthalein as an indicator and lactic acid content was expressed as g lactic acid L−1.
The pH value in raw goat’s milk, milk with collagen and collagen hydrolysate addition and after fermentation, was determined by pH-meter FiveEasy (Mettler Toledo, Greifensee, Switzerland) using InLab®®Solids Pro-ISM electrode (Mettler Toledo, Greifensee, Switzerland) [84 (link)].
Szopa K., Pawlos M, & Znamirowska-Piotrowska A. (2023). Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat’s Milk Using Different Types and Doses of Collagens. Molecules, 28(2), 657.
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5

Collagen and Fermentation Impact on Milk pH

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The pH value in milk after adding collagen and collagen hydrolysate and after fermentation was determined by pH-meter FiveEasy (Mettler Toledo, Greifensee, Switzerland) using InLab®Solids Pro-ISM electrode (Mettler Toledo, Greifensee, Switzerland) [75 (link)] Lactic acid content was determined according to the method described by Jemaa et al. [76 (link)]. Fermented milk samples were titrated with 0.1 M NaOH in the presence of phenolphthalein as an indicator. Lactic acid content was expressed as g lactic acid L−1.
Szopa K., Znamirowska-Piotrowska A., Szajnar K, & Pawlos M. (2022). Effect of Collagen Types, Bacterial Strains and Storage Duration on the Quality of Probiotic Fermented Sheep’s Milk. Molecules, 27(9), 3028.
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6

Proximate Composition and pH Analysis

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Proximate composition was determined on all meat raw materials, raw batters, and finished products. Samples were homogenized using a food processor (model KFP715WH2; KitchenAid, St. Joseph, MI). Protein content was determined by the CEM Sprint Rapid Protein Analyzer (AOAC Official Method 2011.04), moisture content by the CEM Smart 6 system (AOAC Official Method 2008.06), and fat content by the CEM ORACLE system (AOAC Official Method 2008.06) (CEM Corporation, Mathews, NC). All analyses were done in duplicate and averaged.
For pH measurement, 90 mL of distilled, deionized water was added to 10 g of ground sample and mixed vigorously with a glass stirring rod for 30 s, and the mixture was filtered through 11-μm-filter paper (Whatman Grade 1; GE Healthcare Life Sciences, Pittsburgh, PA). The pH of the filtrate was measured using a SevenMulti pH meter equipped with an InLab Solids Pro-ISM electrode (Mettler Toledo, Columbus, OH). Each sample pH was measured in duplicate.
Miller D.K., Yoder L., Lonergan S.M., Sebranek J.G., & Tarté R. (2021). Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages. Meat and Muscle Biology, 5(1).
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