Get more detailed insights on how to perform accurate acid content determinations and acidity testing in the laboratory.
Acid Content of Dairy Products
Potentiometric measurement with a pH sensor and pre-defined pH
The application is used to determine the acid content in dairy products by titration with NaOH. The titration is monitored by potentiometric measurement with a pH sensor and terminated at a pre-defined pH value, the endpoint (EP).
Background:
The pH of the fresh cow milk is in the range of 6.5 to 6.7. Deviation from this value is an indication of quality deterioration of the milk. As the time passes after production of milk, the pH goes on decreasing from the stipulated range. The higher pH can also be an indication that the cow from which the milk is extracted was on medication or infected.
Thus, pH is an easy and reliable method to ensure the best quality of milk and milk products.
