We ensure the quality and consistency of our products by closely monitoring the pH of whey, a key ingredient. Specifically, we measure the pH of whey to confirm it meets our quality standards, with an ideal pH level of 6.2 and a minimum threshold of 5.8. Maintaining whey within this range helps uphold the desired characteristics and stability in the final product.
However, we do not measure the pH of the finished product itself. This is because controlling the pH of whey at the ingredient stage ensures it will align with our standards throughout production. Additionally, pH in the finished product is not a primary indicator of quality, as other factors such as taste, texture, and microbial stability are the main determinants of the product's quality and consumer experience.
Our ingredient-focused approach allows us to uphold the highest standards without extensive finished-product pH testing, streamlining the production process while ensuring each batch meets our commitment to quality and consistency.
If you have any questions about our quality assurance practices or ingredient standards, please contact our Customer Care Team HERE