Titration of Acidity in Milk and Milk Products

Analysis outlining the titration method for quantitative determination of the acidity (acid degree) in milk and milk products. The procedure is performed using the Schott Instruments TitroLine 6000 Routine Titrator or TitroLine 7000 Advanced Titrator. The acidity is calculated either as SH-, Dornic-, or Therner degree. The different degrees use different concentrations of NaOH titrant. Note: The acidity can also calculate as % lactic acid instead of acid degree. In this case the calculation is:

% lactic acid: (EP1-B) * M*T*F1 /(W*F2)

EP1: ml consumption to pH endpoint
B: blank value in ml. Here = 0
M: molecular weight of lactic acid: 90.08
T: exact concentration of the NaOH in mol/l (e.g. 0.2510 mol/l
F1: 0.1 (conversion factor to %) W: sample amount in g
F2: 1

Titration of Acidity in Milk and Milk Products

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