The pH value is one of the most important process parameters during thermal treatments, regardless if the medium is a simple buffer solution or a complex food matrix. When the temperature increases after an initial measurement of the pH at ambient temperature (25 • C), a significant pH shift could occur, which could produce incomparable results in different buffer solutions or lead to side reactions during food preservation. Consequently, a measurement cell was constructed to record online the pH-value and temperature up to 130 • C. By applying the Nernst equation, it was possible to exclude the temperature-dependent influence of the pH glass electrode on the total pH value. The pH shift was measured over a wide temperature range ( T 20-130 • C) in the most commonly used buffer solutions and some selected food matrices. The pH of certain buffer solutions, namely TRIS and ACES, showed a significant pH decrease of −2.01 ± 0.08 ( T 20-130 • C) and −1.27 ± 0.1 ( T 20-130 • C), respectively, whereas the pH of PBS buffer solution was nearly independent of temperature. The pH decrease recorded in milk (−0.89 ± 0.6, T 20-130 • C) as well as commercial and self-made baby food (−0.56 ± 0.05, T 20-130 • C) is of special interest for the food industry to get a deeper insight in occurring reactions during thermal preservation processes.