The pH of cheese is measured to ensure that quality standards have been properly met. pH is also monitored at different stages of cheese processing and transformation to guarantee safety and improve production.
Along with temperature and water activity, pH is an important determinant in the shelf life of foods. The pH value of cheese varies not only among types of cheese, but also between batches of the same variety. There is also variation throughout the maturation process, decreasing early on and increasing again as the cheese matures.