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.
