Monitoring of pH levels during the process of food production is a vital step in the production of high-quality foods. Maintaining a proper pH range is essential in many of the physical and chemical reactions that take place during food processing. Incorrect pH levels during production of yogurt, for example, can lead to discoloration, excessive free whey, and additional or insufficient tartness. In the manufacturing of jelly, pH levels can affect consistency. From wine and cheese to jelly and yogurt, maintaining the proper pH level is a critical factor in the production of many food products.

Proper pH level not only affects the look, taste, and quality of food products, but also maintaining a proper pH level is a food safety issue. A low pH reading of 4.6 will help prevent the growth of deadly bacteria such as botulism in canned or preserved foods.