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The Development of Acidity in Milk

University College, Cardiff, Wales

ABSTRACT

The development of acidity in milk is a biological phenomenon which offers many very interesting but obscure problems for those to solve who are interested in scientific dairying.

Milk fresh from the cow has an amphoteric action on litmus papers but is distinctly acid to phenolphthalein solution. The acidity of milk is usually estimated, using 10 cc. of undiluted milk, by titration with sodium hydroxide solution with phenolphthalein as indicator, and the acidity is then calculated as lactic acid. By this means Koning has shown that the acidity of fresh milk from individual cows varies from 0.10 to 0.21 per cent (1). This agrees very well with the work of other investigators; but on the question of the average acidity of fresh milk writers disagree a little; it varies apparently with locality and, other factors.

The cause of the natural acidity of milk has been the subject of some experiment.