Total Acidity

DETERMINATION OF TOTAL ACIDITY IN MILK

SAMPLE BY TITRATION
 Total Acidity
Total Acidity (TA) is a measure of the complete acid content in a sample.
TA is measured by titrating the sample with a strong base, sodium hydroxide, and expressing the
results as % lactic acid
Note – while TA and pH are related in that they are associated to acidity, amount of acid and
strength of acid are very different.
For example, two solutions with the same g/L of acid may have very different pH readings if one
solution’s acid is weaker than the other’s.
Principle
Taste of milk is greatly influenced by acidity of milk so this test is used
to evaluate milk quality. Fresh milk has low acidity in contrast to raw
stored milk in which bacterial action increases lactose acidity. This
test is based on extent of 0.1N sodium hydroxide used to neutralize
lactic acid. Normal milk acidity is in the range of 0.16-0.18%. Less
than this indicates neutralization and more than this show acidity.
 Determination of total acidity in milk
sample by titration
Reagents:
1) 0.1N NaOH
Dissolve 4 g of sodium hydroxide in water to make volume 1 liter 
2) Phenolphthalein
1 % Phenolphthalein solution: Dissolve 1g of phenolphthalein in 50 ml ethanol and dilute to
100 ml with deionized water
Apparatus Required:
1) Beaker, Flask
2) Burette Stand
3) Burette
Procedure
1) Take 10ml milk sample in flask and add 1-2 drops of indicator in it.
2) Then take burette and fill 0.1N NaOH in it for titration.
3) Place flask under burette in which milk sample and indicator is
added.
4) After this, titrate milk sample against 0.1N NaOH which is already
filled in burette.
 Calculations:
Note reading of consumed basic solution from burette and calculate total acidity
by following expression;

𝑣𝑜𝑙.𝑜𝑓 𝑁𝑎𝑂𝐻 𝑢𝑠𝑒𝑑 𝑥 𝑁 𝑜𝑓 𝑁𝑎𝑂𝐻 𝑢𝑠𝑒𝑑 𝑥 0.09 𝑥 100

𝑇𝑜𝑡𝑎𝑙 𝐴𝑐𝑖𝑑𝑖𝑡𝑦 (%) = _____________________________________________
𝑉𝑜𝑙.𝑜𝑓 𝑚𝑖𝑙𝑘