Foxboro. Dairy processors have been measuring pH for a long, long time. It’s a basic measurement of milk quality — a verification of freshness at the farm, at the point of transfer to the dairy, and throughout the processes that produce everything from bottled milk, to yogurt, cheeses, and other products. Rapid and accurate pH measurement is essential for safe and efficient continuous and batch processing, from the measurement and addition of ingredients, to process timing, and the maximization of product yield. It’s also a vital measure in maintaining process cleanliness in a manner that minimizes the use of water, cleaning solution, labor time, and other resources.