Summary
This Bulletin describes potentiometric titration methods for the determination of the acidity in milk and yoghurt according to DIN 10316 and ISO 11869, the chloride content in milk, butter and cheese according to DIN EN ISO 5943 and ISO 15648 and the sodium content in milk using the thermometric titration. The determination of the oxidation stability of butter in accordance to AOCS Cd 12b-92 and ISO 6886 as well as the determination of lactose in “lactose-free” milk by ion chromatography is also described.
For the determination of the pH value in dairy products see Application Bulletin No. 86 and for the determination of calcium and magnesium see Application Bulletin No. 235.
Determination of acidity
Summary
Milk or yoghurt is titrated to a pH value of 8.3 with NaOH. The result is given as titratable acidity, respectively as titratable acidity according to Soxhlet-Henkel. It is important to titrate quickly.
Instruments
- Titrator with SET mode
- 10 mL burette
- Stirrer
>> Download the full Application Note as PDF
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