Search academic texts

Information × Registration Number 0223U005464, 0123U104708 , R & D reports Title Development of a methodology for determining the acidity of milk and dairy products “Milk and dairy products. Titrimetric methods for determining acidity" popup.stage_title Head Kshanovska Tetiana V., Registration Date 22-12-2023 Organization State enterprise "Kyiv Regional Research and Production Center for Standardization, Metrology and Certification" popup.description2 ABSTRACT DEVELOPMENT OF METHODS FOR DETERMINING THE ACIDITY OF MILK AND DAIRY PRODUCTS "MILK AND DAIRY PRODUCTS. TITRIMETRIC METHODS OF ACIDITY DETERMINATION" The object of research is milk, dairy products. The aim of the work is to develop a methodology for determining the acidity of milk and dairy products To solve the set goal, the following tasks are defined in the work: - to develop a technique for determining the titrated acidity of milk and dairy products by the potentiometric method; – to develop a methodology for determining titrated acidity using phenolphthalein; - to develop a methodology for determining the maximum acidity of milk and dairy products; - to develop an enterprise standard for determining the titrated acidity of milk and dairy products. Research methods – potentiometric, using the phenolphthalein indicator; method of determining the maximum acidity of milk. The research was conducted on the basis of the testing laboratory of the SE "KYIVOBLSSTANDARTMETROLOGIA". The developed technique applies to milk, dairy and milk-containing products and establishes the following titrimetric methods for determining acidity: potentiometric, using the phenolphthalein indicator, the method for determining the maximum acidity of milk. The method does not apply to the determination of the acidity of casein and milk preserves. The essence of the method is to neutralize the acids contained in the product with sodium hydroxide solution to a predetermined value of pH = 8.9 using an automatic titration unit and indication of the equivalence point using a potentiometric analyzer. Determination of the titrated acidity of milk and dairy products is important, because this indicator indicates the freshness of raw whole milk of cows, characterizes the completeness of lactic acid fermentation or the condition of dairy products (fresh/spoiled). It is used to determine the grade of raw whole milk of cows. The titrated acidity is determined in degrees Turner (°T).  Product Description popup.authors Bartkiv Larysa Polyviana Tetiana Radchenko Halyna popup.nrat_date 2023-12-22 Close