Titration Application Note T–132

Determination of titratable
acidity in milk and yoghurt

The amount of titratable acids in milk and yoghurt is determined using

c(NaOH) = 0.1 mol/L as titrant. The titratable acidity gives an indication of the
freshness of milk and yoghurt.
 Method description

Sample Results
UHT milk Mean results for the titrated samples (n = 5)
Natural yoghurt Sample Titratable acidity s(rel) / %
Milk 144.40 mL NaOH / L 0.28
Sample preparation Yoghurt 12.87 mmol NaOH / 100 g 0.17
No sample preparation is required for the milk.
Approx. 10 g yoghurt is weighed into a titration beaker
and diluted with 40 mL dist. water.

Configuration

905 Titrando 2.905.0010

801 Magnetic stirrer 2.801.0040
800 Dosino 2.800.0010
20 mL Dosing unit 6.3032.220
Porotrode 6.0235.200

Solutions

Titrant c(NaOH) = 0.1 mol/L

If possible, this solution
should be bought from a
supplier.
Electrolyte Porolyte (6.2318.000)

Analysis
50 mL milk or the prepared yoghurt sample is used for
the titration. A SET titration to pH = 8.3 using c(NaOH) =
0.1 mol/L is performed.

Parameters

Mode SET pH
Stirring rate 8
EP at pH 8.30
Dynamics 1
Max. rate 10 mL/min
Min. rate 25 µL/min
Stop criterion Drift
Stop drift 20 µL/min
Titration Application Note T–132
Version 1