We ensure the quality and consistency of our products by carefully monitoring the pH of whey, one of our key ingredients. Specifically, we test the whey to confirm it meets our internal quality standards—with an ideal pH of 6.2 and a minimum acceptable threshold of 5.8. Maintaining pH within this range helps preserve the desired characteristics and stability of the final product.
We do not measure the pH of the finished product, as our quality control efforts are focused at the ingredient level. By ensuring the whey meets our standards before production, we can confidently maintain consistency throughout the process. Additionally, the pH of the finished product is not a primary indicator of quality. Instead, factors like taste, texture, and microbial stability are more relevant to the overall product experience.
This ingredient-focused approach allows us to streamline production while continuing to meet our high standards—delivering a consistent, high-quality product in every batch.
If you have any questions about our quality assurance practices or ingredient standards, please contact our Customer Care Team HERE