Analysis as per the GOST 3624-92, par. 2 (Titration)

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Determination of titratable acidity of milk and milk products using the potentiometric technique.

The technique is based on neutralisation of acids contained in the product with a solution of sodium hydroxide to рН pre-set = 8.9 using a unit of automatic titration and indication of the equivalence point using a potentiometric analyser.

The titratable acidity is one of the basic physical-chemical quality indicators of milk when it is procured with the grade being determined, as well as a quality indicator used in checking the products of reprocessed milk for compliance with regulations: thick sour milk, sour cream, curds, kefir, koumiss, ice-cream, etc.

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