DETERMINATION OF THE ACIDITY DEGREE OF RA W-MILK USING A POTENTIOMETRIC METHOD

Comparative studies on the determination of the a.d. (SH) value of raw milk and skimmed raw milk using the traditional method (titration by adding phenolphthalein as indicator to a standard colour) and a potent iometric method (titration to pH 8.45 +/- 0.05) are described. The stu dies have clearly shown that with both methods comparative results can be obtained. The potentiometric method has an advantage in that an in fluence of the characteristic colour of milk products on the result ob tained can be excluded. Analysts, weak-sighted as regards colours, are able to apply the method without any difficulties. Further, it is lik ely that the potentiometric method can be automated which would allow continuous measurements of the acidity of liquid milk products and oth er foods to be made.