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If you want to take your cheesemaking a step further and measure the actual percentage of acidity this is for you. Simply squeeze the bulb to auto-fill (it will always start at 0ml) then turn the stopcock to dispense NaOH drop by drop or in a stream.

Click HERE ..for details on the Acid testing process

Some of the Benefits of using this Acid meter are: * Greatly speeds up the dispensing of Sodium Hydroxide NaOH for acid titration * Reduces danger of solution spills. * Eliminates waste. * Accurately graduated and calibrated to 20C very repeatable. * Pump bulb pushes solution into buret and drains to 0 ml mark automatically. * Ground glass stopcock provides positive flow control and is easy to adjust. * Overall it makes acid measurement a very convenient and useable tool that you will not be afraid to use and thus will improve your quality and consistancy of cheesemaking

This new Buret for titration is simple to operate.
Simply make sure the stop cock is closed (turn at right angle to the supply tube), fill reservoir with the Sodium Hydroxide solution NaOH, and then squeeze the bulb several times to fill the bladder (stop when you see the solution flow upwards to the buret body). If the solution continues to flow simply press upwards on the small glass ball at the end of the orange air tube.
Any excess solution will flow back into the reservoir and the level will be exactly at the "0" ml mark.
You are now ready to do your titration.