INVESTIGATORY PROJECT
CHEMISTRY
TITRATABLE ACIDITY OF MILK
Diya Verma
XII-A
ACKNOWLEDGEMENT
Firstly, I am extremely thankful to my school as the support
and encouragement from the school environment played a
crucial role in motivating me to do my best.
I am also thankful to our Principal, Mrs. Samira Tondon
and my school, for providing the necessary facilities and a
conducive environment for carrying out this project.
I would like to express my sincere gratitude to my
chemistry teacher Jenet maam for her valuable guidance,
encouragement, and support throughout the completion of
this investigatory project. Her constant supervision and
constructive suggestions helped me understand the topic in
depth and complete this work successfully.
Lastly, I am grateful to everyone who directly or indirectly
contributed to the successful completion of this project.
INDEX
1. INTRODUCTION
2. PRINCIPLE
3. PROCEDURE
4. MATERIALS REQUIRED
5. EXPERIMENT
6. NOTES
7. OBSERVATIONS
8. FORMULA
9. CALCULATIONS
10. RESULT
11. BIBLIOGRAPHY
INTRODUCTION:
Titratable acidity is a measurement of a milk’s sample ability
to combine with a base. It is used to determine the freshness
and heat stability of milk, and to indicate bacterial growth or
acid contamination. Titration of milk is widely used to assess
increase in acidity due to the action of bacteria.
Titratable acidity is of two types
Natural acidity: Which is due to citrates and phosphates
present in the milk and dissolved Carbon Dioxide during the
process of milking and thereafter.
Developed acidity: Which is due to Lactic Acid produced by
the action of bacteria on lactose in milk.
The sum of Natural Acidity and Developed Acidity is called
Titratable Acidity.
Generally the acidity of milk means the total acidity (natural
+ developed) is determined by titrating a known volume of
milk with standard alkali to the point of an indicator like
phenolphthalein.
The titratable acidity test measures the amount of alkali
which is required to change the pH of milk from its initial
value of about 6-6 to 6.8, to the pH of the colour change of
phenolphthalein added to milk to indicate the end point (ph
8.3). In fact, the method measures the buffering capacity of
milk and not the true acidity.
PRINCIPLE :
To determine the titratable acidity of milk by titrating 10 ml
of milk with M/10 NaOH solution
PROCEDURE:
1. Fill the burette with N/10 NaOH solution.
2. Mix the milk sample thoroughly by avoiding
incorporation of air.
3. Transfer 10 ml milk with the pipette in a conical flask.
5. Add an equal quantity of glass distilled water.
6. Add 3-4 drops of phenolphthalein indicator solution.
7. Stir it with a glass rod.
8. Take the initial reading of the alkali in the burette at the
lowest point of meniscus.
9. Rapidly titrate the contents with N/10 NaOH solution.
10. Continue to add alkali drop by drop and stir the content
with a glass rod till the first definite change to pink colour
which remains constant for 10 to 15 seconds.
11. Complete the titration within 20 seconds.
12. Note down the final burette reading.
13. Repeat the procedure for the other types of milk, i.e
toned milk, almond milk and fresh milk.
MATERIALS REQUIRED:
Pipette
Burette
Beaker (100mL)
Glass rod
0.1N NaOH solution (for neutralisation, if needed)
Conical flask
Distilled water
pH metre
Indicator (phenolphthalein or etc.)
EXPERIMENT:
The experiment begins with the preparation of the sample
which is done by taking 10 mL of the milk sample using a
pipette and transferring it into a conical flask.
Next, we add 2-3 drops of an indicator (phenolphthalein) to
the milk sample. The milk will remain colourless if it is
acidic.
Now, fill the burette with 0.1n NaOH solution and record the
initial volume.
Now, begin the titration process by slowly adding the NaOH
solution to the milk. Continue adding until a stable pink
colour appears indicating neutralisation of the acidity. This is
the end point of the titration [Link] the final volume
of NaOH in the burette.
NOTES:
1. All glassware is clean to avoid contamination.
2. When using a pH meter, you can monitor the pH change
instead of relying solely on the colour change from the
indicator.
3. Wear gloves and safety goggles while handling
chemicals.
OBSERVATIONS:
Volume Burette Burette Final
[Link]. Sample of Milk Reading Reading Value
Sample (Initial) (Final) (mL)
Toned
1 10 mL 0 mL 1.6 mL 1.6 mL
Milk
Toned
2 10 mL 0 mL 1.6 mL 1.6 mL
Milk
Almond
3 10 mL 0 mL 13 mL 13 mL
Milk
Almond
4 10 mL 0 mL 13 mL 13 mL
Milk
5 Soya Milk 10 mL 0 mL 10.2 mL 10.2 mL
6 Soya Milk 10 mL 0 mL 10.2 mL 10.2 mL
FORMULA:
Normality
V1N1=V2N2
Where:
V1= Volume of alkali (NaOH) used
N1= Normality of alkali
V2= Volume of milk sample
N2= Normality of lactic acid in milk
Strength
=N * M
Where,
N = Normality of lactic acid
M = Molar mass of lactic acid
Percentage of Lactic acid
=V1×N1×0.9008
Where,
V1 = Volume of NaOH used
N1 = Normality of NaOH
Sample 3: Soya milk
Normality =(10.2*0.1)/10
=0.102
Strength= 0.102*90
=9.18g/L
Percentage of lactic acid= 10.2*0.1*0.90
=0.918%
RESULT:
Calculated acidity of toned milk: 0.14%
Calculated acidity of almond milk: 1.17%
Calculated acidity of soya milk: 0.918%
BIBLIOGRAPHY:
1. NCERT Chemistry Class XII – Part I & II
2. Practical Chemistry Laboratory Manual – Class XII
CBSE/NCERT Guidelines for Practical Experiments.
3. Vogel’s Textbook of Quantitative Chemical Analysis
G. H. Jeffery, J. Bassett, J. Mendham & R. C. Denney
4. Comprehensive Practical Chemistry – Class XII
5. ScienceDirect – Articles on Lactic Acid in Milk
6. Wikipedia – Lactic Acid, Acid–Base Titration