Titratable acidity in milk and yogurt – Accurate determination according to DIN 10316, ISO/TS 11869, and IDF/RM 150

The titratable acidity gives an indication of the freshness of milk and yogurt as well as other fermented milk products. The determined titratable acidity in milk is mainly given through the absorption of hydroxyl ions by milk proteins and milk salts. The acidity increases with bacterial acidification and with enzymatic lipolysis. The titratable acidity corresponds to the amount of sodium hydroxide required to titrate 100 g sample to a pH value of 8.30.

 

In this Application Note, an easy and accurate method to determine the titratable acidity in milk according to DIN 10316 and in yogurt according to ISO/TS 11869 and IDF/RM 150 is demonstrated.