Milk Quality Control Procedure
Titratable Acidity Test
Presented by: Angie Catalina Pajarito GomezFood Quality Control, 2773276
DEFINITION
Acidity in milk refers to the apparent acid content, expressed in grams of lactic acid per 100mL of milk or in Dornic degrees.
In other words, what we aim for with the analysis is the saturation of the acidic functions of the milk by means of an alkaline product that, in the presence of an indicator reagent or a pH electrode, shows the complete neutralization of the milk acid by the alkaline, at the end of the reaction when the chemical equilibrium is reached.
Step-by-step test
SUMMARY The first step we are going to perform is the collection of the sample where we will use a glass jar, then we carry out the preparation of the sample. In this analysis, milk is measured by titration where sodium hydroxide is used. This test is very simple, so after the assembly of the test you only have to observe the coloration that the sample takes as it is mixed with the hydroxide and finally the respective calculations are made and the results are evaluated for the acceptance or rejection of the sample.
+ INFO
'Lactic acid is produced naturally during fermentation and plays an important role in the preservation and taste of milk.
Did you know?... Its pH usually ranges between 6.5 and 6.8 on the scale, and this acidity is due to a special component: lactic acid.
Importance of Acidity Testing
- Quality Control
- Food safety
- Process Optimization
Thank you for your attention!
I hope you liked the presentation.
EXPLANATORY VIDEO
TITRATABLE ACIDITY TEST
Angie Catalina Pajarito Gómez
Created on April 13, 2024
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Transcript
Milk Quality Control Procedure
Titratable Acidity Test
Presented by: Angie Catalina Pajarito GomezFood Quality Control, 2773276
DEFINITION
Acidity in milk refers to the apparent acid content, expressed in grams of lactic acid per 100mL of milk or in Dornic degrees. In other words, what we aim for with the analysis is the saturation of the acidic functions of the milk by means of an alkaline product that, in the presence of an indicator reagent or a pH electrode, shows the complete neutralization of the milk acid by the alkaline, at the end of the reaction when the chemical equilibrium is reached.
Step-by-step test
SUMMARY The first step we are going to perform is the collection of the sample where we will use a glass jar, then we carry out the preparation of the sample. In this analysis, milk is measured by titration where sodium hydroxide is used. This test is very simple, so after the assembly of the test you only have to observe the coloration that the sample takes as it is mixed with the hydroxide and finally the respective calculations are made and the results are evaluated for the acceptance or rejection of the sample.
+ INFO
'Lactic acid is produced naturally during fermentation and plays an important role in the preservation and taste of milk.
Did you know?... Its pH usually ranges between 6.5 and 6.8 on the scale, and this acidity is due to a special component: lactic acid.
Importance of Acidity Testing
Thank you for your attention!
I hope you liked the presentation.
EXPLANATORY VIDEO