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    Milk Is A Buffer Solution

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    Angga Sukma
    Milk acts as a buffer solution due to its various weak acids and bases such as lactic acid, citric acid, and their salts. When acids or bases are added to milk, its pH remains relatively constant due to milk's proteins binding or releasing hydrogen ions. Most of milk's buffering capacity is used when it is already acidic due to long storage at high temperatures, so only small acid additions are needed to change the pH.

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    Milk Is A Buffer Solution

    Uploaded by

    Angga Sukma
    2K views2 pages
    Milk acts as a buffer solution due to its various weak acids and bases such as lactic acid, citric acid, and their salts. When acids or bases are added to milk, its pH remains relatively constant due to milk's proteins binding or releasing hydrogen ions. Most of milk's buffering capacity is used when it is already acidic due to long storage at high temperatures, so only small acid additions are needed to change the pH.

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    Milk is a Buffer Solution

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    Milk acts as a buffer solution due to its various weak acids and bases such as lactic acid, citric acid, and their salts. When acids or bases are added to milk, its pH remains relatively constant due to milk's proteins binding or releasing hydrogen ions. Most of milk's buffering capacity is used when it is already acidic due to long storage at high temperatures, so only small acid additions are needed to change the pH.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views2 pages

    Milk Is A Buffer Solution

    Uploaded by

    Angga Sukma
    Milk acts as a buffer solution due to its various weak acids and bases such as lactic acid, citric acid, and their salts. When acids or bases are added to milk, its pH remains relatively constant due to milk's proteins binding or releasing hydrogen ions. Most of milk's buffering capacity is used when it is already acidic due to long storage at high temperatures, so only small acid additions are needed to change the pH.

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    © All Rights Reserved
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    Milk is a buffer solution

    Milk contains a large number of substances which can act either as weak acids or as weak bases,
    e.g. lactic acid, citric acid and phosphoric acid and their respective salts: lactates, citrates and
    phosphates. In chemistry, such a system is called a buffer solution because, within certain limits,
    the pH value remains constant when acids or bases are added. This effect can be explained by the
    characteristic qualities of the proteins.
    When milk is acidified, a large number of hydrogen ions (H+) are added. These ions are almost
    all bound to the amino groups in the side chains of the amino acids, forming
    NH3+ ions. The pH value, however, is hardly affected at all, as the increase in the concentration
    of free hydrogen ions is very small.
    When a base is added to milk, the hydrogen ions (H+) in the COOH groups of the side chains are
    released, forming a COO group. Because of this, the pH value remains more or less constant,
    see figure 2.38. The more base that is added, the greater the number of hydrogen ions released.
    Other milk constituents also have this ability to bind or release ions, and the pH value therefore
    changes very slowly when acids or bases are added.
    Almost all of the buffering capacity is utilized in milk that is already acidic due to long storage at
    high temperatures. In such a case it takes only a small addition of acid to change the pH value

    Zoom
    Fig. 2.37

    If an alkali is added to acid the pH of the solution rises immediately there is no


    buffering action.

    Zoom
    Fig. 2.38

    If an alkali is added to milk the pH changes very slowly there is a considerable buffering action
    in milk.
    Minerals and salts in milk
    Milk contains a number of minerals. The total concentration is less than 1 %. Mineral salts occur
    in solution in milk serum or in casein compounds. The most important salts are those of calcium,
    sodium, potassium and magnesium. They occur as phosphates, chlorides, citrates and caseinates.
    Potassium and calcium salts are the most abundant in normal milk. The amounts of salts present
    are not constant. Towards the end of lactation, and even more so in the case of udder disease, the
    sodium chloride content increases and gives the milk a salty taste, while the amounts of other
    salts are correspondingly reduced

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