You're wrong.Milk is not guaranteed to be pH 6.6. It can range from that number considerably.
The reason you can't do this is because the meters measure pH using a calculation based on offset and slope. When you calibrate it, it measures the mV reading between the probes at the specified pH. It then performs a calculation of mV it rads in the fluid you are testing against the calibration mV. You can't just take a miscalibrated pH meter and add to that miscalibration. It's also worth noting that pH readings are logarithmic so every full number. For example, a pH of 6.0 is tens times as acideic as pH 7.0.But with that said, if milk is 6.6PH and mine is 6.3ph, that would mean it’s within .3ph of reading... so I’m unsure how that isn’t a good way to do it? I agree it’s better to calibrate it but this way should work I believe.
People live in different countries with different regulations.You're wrong.
Dairies aren't allowed to sell pasteurised milk outside the range 6.5-6.7.
No I'm not. Milk straight from the cow might fall within that range but pasteurized milk which is what most people buy at the grocery store could be lower or higher. 6.6 is just the industry standard and not mandated by the FDA.You're wrong.
Dairies aren't allowed to sell pasteurised milk outside the range 6.5-6.7.
Thank you! I will definitely calibrate my meter.The reason you can't do this is because the meters measure pH using a calculation based on offset and slope. When you calibrate it, it measures the mV reading between the probes at the specified pH. It then performs a calculation of mV it rads in the fluid you are testing against the calibration mV. You can't just take a miscalibrated pH meter and add to that miscalibration. It's also worth noting that pH readings are logarithmic so every full number. For example, a pH of 6.0 is tens times as acideic as pH 7.0.