Mini Titrator Dairy

The HI84529-01 uses methods based on AOAC International and Standard Methods for the Examination of Dairy Products. Both of these methods report titratable acidity as % lactic acid and a conversion factor is used to convert the results to the other available units. The HI84529-01 can be customized to meet the needs of any dairy analysis lab. Samples can be titrated by weight or volume, diluted or non-diluted (low range only) and titrated to a fixed pH endpoint that can be adjusted by the user.

There are two fundamentally different measurements of dairy products: titratable acidity and pH. pH is a measurement of hydrogen ion concentration while titratable acidity is the neutralizing capacity of a dairy product with NaOH. An increase in acidity can be caused by bacteria formation. Monitoring acidity is a way of determining the quality and freshness of dairy products. Acidity is determined by a pH endpoint titration using NaOH (sodium hydroxide) and is defined as the consumption necessary to shift the pH value from 6.6 (corresponding to fresh milk) to a pre-determined pH value. When using phenolphthalein as an indicator, a faint pink color change occurs at pH 8.3.