Experiment 5

Determination of Titratable
EXPERIMENT 5 DETERMINATION Acidity and pH of Milk and

Milk Products
OF TITRATABLE
ACIDITY AND PH
OF MILK AND MILK
PRODUCTS
Structure
5.1 Introduction
5.2 Objective
5.3 Experiment
Requirement
5.1 INTRODUCTION
The Titratable acidity test is employed to ascertain if milk or milk products are
of high acidity. The acidity of milk is not the true measure of lactic acid present
but in practice, gives a good indication of the quality of milk. The Titratable acidity
really measures the buffering capacity of milk and milk products and not true
acidity. Fresh milk acts as a complex buffer because of it’s content of carbon
dioxide, proteins, phosphate, citrate and a number of minor constituents. Bacterial
action introduces lactic and other organic acids as additional buffers. Titration of
milk and its product against standard alkali such as 0.1 normal sodium hydroxide
solution have been widely used to assess increase in acidity due to the action of
bacteria. Titration of a known volume of milk (10ml) is carried out against 0.1
normal NaOH to the commonly used phenolphthalein indicator end point at about
pH 8.3. Concentration and dilution of milk, heat treatment given to milk and the
amount of phenolphthalein influence the acidity of milk. Unlike Titratable acidity
pH gives true measure of lactic acid present. The increase in the lactic acid
content due to bacterial growth will result in an increase in hydrogen ions with a
corresponding decrease in hydroxyl ions but their product remain constant at a
value of 1 x 10-14 at 25°C. This fact makes possible the use of a very simple and
useful scale for the expression of hydrogen and hydroxyl ions activities in aqueous
solution. In biological systems, we deal with very low concentration of hydrogen
and hydroxyl ions. For example in normal milk the hydrogen ion activity is
approximately 2 x 10-7 equivalents or 0.0000002/ liter. Either of these modes of
expression is rather awkward to handle. Sorenson in 1909, made an important
contribution to the subject-by-suggesting that the concentration be expressed (in
terms of a number, pH, which can be defined as follow:
pH = -log CH+ = Log 1/CH+

Where CH+ = hydrogen ion concentration. This definition was later modified to:
pH = -log a H3O+ = Log 1/ aH3O
When a H3O+ is the activity of hydrogen ion.
For milk with hydrogen ion activity of 2 x 10-7 moles per liter pH = Log 1/
0.0000002 = Log 5,000000 = 6.70
24
5.2 OBJECTIVE Acidity and pH of Milk and
Milk Products
l To determine the Titrable acidity and pH of milk or milk products.
5.3 EXPERIMENT
i. Requirements
1. Titrable Acidity:
l White porcelain Basins – hemispherical 60ml Capacity.

l Pipette – 10ml
l Burette with soda lime guard tube
l Measuring cylinder – 25ml
l Starring glass road flattened at one end
Reagent:
l Standard sodium hydroxide solution 0.1N prepare a concentrated stock solution

of sodium hydroxide by dissolving equal part of NaOH in equal volume of distilled
water in a flask Tightly stopper the flask and keep the solution for 3 – 4 days to
settle any insoluble sodium carbonate. Use the clear solution to prepare 0.1
normal solution standardize the solution against 0.1 normal oxalic acid solution.
l Phenolphthalein indicator solution – Dissolve 1gm of the indicator in 100ml of

96% ethyl alcohol. Add 0.1N NaOH drop wise till the colour is faint pink
to make the indicator neutral.
l Rosanilin Acetate solution (bench solution) Dissolve 0.12gm of rosaniline

acetate in 50ml distilled water containing 0.5ml of glacial acetic acid. 1ml of
this solution is diluted to 500ml with a mixture of rectified alcohol and distilled
water to prepare bench solution. These solutions must be stored in amber
coloured bottles.
Procedure:
Take accurately 10ml well mixed sample of milk or fluid milk in two proclaim
basins. Add an equal volume of freshly boiled and cooled distilled water. If it is
a solid product, then a dispersion of known weight of the sample may be made
in distilled water. Add 1ml of the phenolphthalein indicator to one basin and to
another add 1ml bench solution of rosaniline acetate. Titrate the content of the
basin to which phenolphthalein has been added, against standard sodium hydroxide
solution added drop by drop from the burette till the appearance of a pink colour.
By comparison the colour matches the pink colour of the solution in the basin
containing the rosaniline acetate solution. Stir vigorously throughout. The time
taken to complete the titration shall not exceed 20 seconds. The titration must be
carried out in illumination from daylight lamp.
Observation:
Titrable acidity as % lactic acid per 100 ml of milk or per 100 g products
25
0.9 × V1× N1
= Acidity and pH of Milk and
V2 Milk Products
Where,
V1 = Volume in ml of standard NaOH solution used for titration
N = Normality of standard NaOH solution
V2 = Volume in ml of milk or weight in gram of milk product taken for the
titration.
In case of milk products the following amount of the sample is taken and mix with
boiling or hot distilled water and rest of the method is same as in case of milk.
1. Cream: 10 grams of milk is taken and milk with equal amount of hot distilled
water.
2. Butter: 18 grams of butter is mixed with 90 ml previously distilled water.
3. Paneer and Khoa: 2 grams of paneer or khoa is taken and a paste is made in
a mortar with 3 ml boiling distilled water. The paste is transferred to a porcelain
dish with 17 ml boiling distilled water.
4. Ice Cream: 20 grams of sample is mixed with 20 ml of recently boiled distilled

water.
5. Milk Powder: 1 gram of sample is mixed with 10 ml boiling distilled water.
pH
Requirements
l pH meter with glass and calomel electrodes or a combined electrode
l Buffer solutions of pH 7.0 and pH 9.0 or 4.0
l Beaker 100 ml
l Glass rod
Procedure:
Standardize the pH meter with pH 7.0 buffer solutions and check against another
buffer of pH 9.0 or 4.0. Once the instrument is calibrated take about 50 ml
sample of well mixed milk or slurry of moist or semi moist food in distilled water
in a 100 ml beaker and read the pH at 200C.
Observation:
The pH of milk and milk product is directly read in the instrument.
26

Experiment 5

Uploaded by

Copyright:

Available Formats

Experiment 5

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Experiment 5

Uploaded by

Copyright:

Available Formats

Determination of Titratable

EXPERIMENT 5 DETERMINATION Acidity and pH of Milk and

pH = -log CH+ = Log 1/CH+

l White porcelain Basins – hemispherical 60ml Capacity.

l Standard sodium hydroxide solution 0.1N prepare a concentrated stock solution

l Phenolphthalein indicator solution – Dissolve 1gm of the indicator in 100ml of

l Rosanilin Acetate solution (bench solution) Dissolve 0.12gm of rosaniline

2. Butter: 18 grams of butter is mixed with 90 ml previously distilled water.

4. Ice Cream: 20 grams of sample is mixed with 20 ml of recently boiled distilled

5. Milk Powder: 1 gram of sample is mixed with 10 ml boiling distilled water.

l pH meter with glass and calomel electrodes or a combined electrode

l Buffer solutions of pH 7.0 and pH 9.0 or 4.0

The pH of milk and milk product is directly read in the instrument.

You might also like