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Titratable Acidity and total solids in milk

Printed From: Dairy Science and Food Technology
Category: General dairy
Forum Name: General dairy
Forum Description: Dairy science and technology matters not covered elsewhere
Printed Date: 28 Nov 2022 at 3:20pm
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Topic: Titratable Acidity and total solids in milk
Posted By: Guests
Subject: Titratable Acidity and total solids in milk
Date Posted: 22 Mar 2010 at 10:20pm
Hi all,
I am looking for the values of titrable acidity and the total soldis for commercial available milk with a fat content of .1, 1.5 and 3.5 % fat without added solids.
Does somebody know werhe I can find this information?

Posted By: Guests
Date Posted: 22 Mar 2010 at 10:21pm
The acidity in milk is measured, by titration with a 0.1 n NaOH solution, and indicates the consumption of NaOH necessary to shift the pH-value from 6.6 ± 0.1 (corresponding to fresh milk) to a pH-value of 8.2 - 8.4 (phenolphthalein).

Fresh milk contains little to no lactic acid, and the consumption of NaOH is used to change the pH-value of the following components:

Carbondioxide equivalent to 0.01% lactic acid
Citrates - 0.01% lactic acid
Casein - 0.07% lactic acid
Albumin/globulin - 0.01% lactic acid
Phosphates - 0.03% lactic acid
Titratable acidity equivalent to 0.13% lactic acid

The determination of "acidity" in fresh milk by means of titration a measure of the buffer action of teh above components. Since fat does not provide buffering action the fat level will not impact your TA.

The developed acidity, which is the result of fermentation producing lactic acid. The developed acidity will be more pronounced if the milk is not cooled.

13-14 should be okay for your TA's of non concentrated milks. If the milk measures 15 - 16% I would look at cooling of your product and sanitation of your farms.

Your SNF should be around 8-9.5% depending on season and breed of cow. Add the fat levels you suggest to your SNF and you will have your total solids.

Posted By: Guests
Date Posted: 22 Mar 2010 at 10:21pm
The older textbooks provide very good information on topics like titratable acidity (TA) e.g. LING, EDGAR R A (1934). Textbook of Dairy Chemistry
London, Chapman & Hall. 1934. (ISBN: B0000CJG8F).

TA is essentially a measure of the buffering capacity of milk and the contribution of the main factors caseins and phosphate have been given by Mr Cage. While TA is still widely used as an aid to process control during the manufacture of fermented products there are advantages in using pH instead.

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