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Submited by ramly Topic acidity of milk   ACIDITY TEST Acidity of the milk ACIDITY TEST Acidity of the milk, curd, sambaram and sip up mix was found doing here. The acidity of curd culture was done by cooking to acidity normal the acidity of processed milk used to be 1.3 to 1.5. The test was carried out in this way: • To about 10ml of the sample, 10ml of distilled water was added and mixed well. • Three to four drops of phenolphthalein indicator were added to it. • This was titrated against NaOH solution until a pale pink colour appeared. • Milk has lactic acid which was titrated against NAOH. The acidity can be calculated as:- V1 N1 = N2 V2 N1= (N2V2)/ V1 Weight/litre = N1 x 90 = (V2 x N2 x 90)/ V1 There for % = (N2 V2/ V1) x 90 x (100/1000) = 9AN/W Where ‘A’ is the volume of alkali ‘N’ is normality and ‘W’ is weight of sample taken. up mix was found doing here. The acidity of curd culture was done by cooking to acidity normal the acidity of processed milk used to be 1.3 to 1.5. The test was carried out in this way: • To about 10ml of the sample, 10ml of distilled water was added and mixed well. • Three to four drops of phenolphthalein indicator were added to it. • This was titrated against NaOH solution until a pale pink colour appeared. • Milk has lactic acid which was titrated against NAOH. The acidity can be calculated as:- V1 N1 = N2 V2 N1= (N2V2)/ V1 Weight/litre = N1 x 90 = (V2 x N2 x 90)/ V1 There for % = (N2 V2/ V1) x 90 x (100/1000) = 9AN/W Where ‘A’ is the volume of alkali ‘N’ is normality and ‘W’ is weight of sample taken.