4.00 pH Buffer Solution for pH Meters

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The accuracy of any pH meter is only assured when it is calibrated with standardized buffered solutions. Usually this is done at 2 points, pH 7.00 and pH 4.00 or 10.00 depending on the range in which you are working.

For cheesemaking the general baseline is pH 7.00 to 4.00. This range covers the complete spectrum for milk with bacteria and lactic acid production.

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