Pasteurized Milk’s The Turbidity Test

Pasteurized Milk’s The Turbidity Test Experiment 1: Titratable Acidity of Milk

Pasteurized milk (Farmhouse Fresh Milk), expires on 20/9/12

UHT milk (Marigold UHT Full Cream), expires on 15/6/13

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Experiment 2: Titratable Acidity of Cream

Sour cream (Bulla Sour Cream), expires on 14/9/12

Yoghurt (F&N Alive Yoghurt), expires on 11/9/12

0.1M sodium hydroxide (actual concentration is 0.105M)

pH meter

Experiment 3: Titratable Acidity of Lemon Curd

Lemon curd (Waitrose lemon curd), expired on Feb 12

0.1M sodium hydroxide (actual concentration is 0.105M)

Methods

Titration of selected food products against NaOH of known concentrations were carried out in order to determine the titratable acidity of these food products. The titratable acidity in lactic acid or citric acid equivalent was then determined by via stoichiometric ratio of the acid to the amount of NaOH, as seen in the stoichiometric calculations below. 3 sets of titrations for 3 different groups of food products, mainly pasteurized milk and UHT milk, sour cream and yoghurt, and lemon curd, were carried.

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