Virtual Labs

Physical Sciences Dairy Technology Lab Experiments

Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

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Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Determination of Titratable Acidity in Milk

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Beginner

Intermediate

Advanced

1. What is the formula used to calculate titratable acidity?

a: (V × W × 0.1)/N Explanation

Explanation

b: (0.9 × V × N)/W Explanation

Explanation

c: (0.1 × V × N)/W Explanation

Explanation

d: (V × N × W)/0.9 Explanation

Explanation

2. If 10 ml of milk required 2 ml of 0.1 N NaOH, what is the titratable acidity?

a: 0.09% Explanation

Explanation

b: 0.18% Explanation

Explanation

c: 0.27% Explanation

Explanation

d: 0.45% Explanation

Explanation

3. What does the appearance of a faint pink color signify in this experiment?

a: Milk is spoiled Explanation

Explanation

b: End point of titration Explanation

Explanation

c: Start of reaction Explanation

Explanation

d: Indicator is exhausted Explanation

Explanation

4. Which factor does NOT influence titratable acidity in milk?

a: Heat treatment Explanation

Explanation

b: Milk dilution Explanation

Explanation

c: Fat content Explanation

Explanation

d: Volume of phenolphthalein used Explanation

Explanation

5. Why is titratable acidity preferred over pH for assessing milk quality?

a: It is cheaper Explanation

Explanation

b: It measures actual acidity Explanation

Explanation

c: It reflects buffering and microbial activity Explanation

Explanation

d: It is less time-consuming Explanation

Explanation

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