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Procedures for Making Acidity Tests of Fluid Milk Products¹

Department of Dairy Science, The Pennsylvania State University, University Park

B. L. Larson

Department of Dairy Science, University of Illinois, Urbana

W. C. Winder

Department of Dairy and Food Industries, University of Wisconsin, Madison

J. G. Leeder, Chairman

Department of Dairy Science, Rutgers University, New Brunswick, N. J.

ABSTRACT

The following procedures for testing the acidity of fluid dairy products are recommended to the dairy industry as standard tests. The acidity tests for chocolate milk were recommended to the American Dairy Science Association by a subcommittee² given this responsibility by the Association. All other procedures were described by Sommer³ and approved by the Dairy Manufacturing Section.

Milk, skimmilk, buttermilk, and whey⁴

1. Measure 9 ml. of the product into a white cup.
   
2. Add three to four drops of indicator (1% alcoholic solution of phenolphthalein).
   
3. Slowly add N/10 sodium hydroxide from a buret, stirring the sample with a stirring rod.
   
4. When the first definite and relatively permanent shade of pink has been reached, read the buret to determine the ml. of N/10 sodium hydroxide used.
   
5. Multiply this reading by 0.1 to express the titer as the so-called per cent of lactic acid.
   

¹ Published according to the policy stated in the Journal of Dairy Science. 40: 1369. 1957.