Acidity in Yoghurt and Milk Products
Method Abstract #135
Scope and Application
This method conforms to Standard Methods for the Examination of Dairy Products, 15.021 and 15.022
This method involves the titration of milk or milk products with standardized sodium hydroxide to endpoint of pH 8.3, signifying “phenolphthalein” or total acidity. Acidity is expressed as a percentage of lactic acid (1 mL of 0.1N Sodium Hydroxide (NaOH) = 0.009 grams of lactic acid).
Sample Titration Curve
RSD values are better than those specified in Standard Methods