% Acidity Determination of liquid milks

Definition and explanation:

The natural acidity of milk is 0.12 - 0.15%. Figures higher than this signifies developed acidity due to the
action of bacteria on milk sugar.

Bacteria that normally develop in raw milk produce more or less of lactic acid which contributes towards
the developed acidity in milk.

Principle: Acid-base Titration

Phenolphthalein is colorless in acidic media. The base added in the sample neutralizes the acid
present in sample and addition of one more extra drop base tends the whole media to become
basic and phenolphthalein present turns pink as it gives this color in basic media.
Reagents Required:

1. 1.0 % Phenolphthalein indicator-

2. 0.1 N NaOH solution.
3. Distilled water

Apparatus Required:

4. Weighing Balance
5. Burette
6. Pipette 10mL or any available
7. Glass Beaker (100 ml or any other)
Procedure:
1. Take 10 mL sample in a 100ml beaker.
2. Add 0.5 mL (3-4 drops) of phenolphthalein indicator and swirl to mix.
3. Fill burette with 0.1 N NaOH up to 0 mL mark on top and allow it to drain until all air
bubbles have been removed.
4. Refill burette and drain until meniscus is at 0 mL mark.
5. Allow NaOH to drip into the beaker with continuous stirring titrate to a permanent pink
color the phenolphthalein end point is at pH 8.3.
6. Read level of NaOH in burette by standing at eye level with meniscus and read number of
milliliters of NaOH delivered.

Calculations: % acidity = mL of 0.1 N NaOH used x 0.009 x100

Weight of sample
Precautions:
1. Thoroughly mix the milk to get representative sample.
2. Solutions and indicator should be standardized.
3. Glassware being used should be clean and dry.