Question

The titrable acidity of cow milk varies from -

• A. 0.13 to 0.14 Percent LA
• B. 0.08 to 0.1 Percent LA
• C. 0.17 to 0.18 Percent LA
• D. 0.18 to 0.19 Percent LA

Hint:

For exams, remember the acidity ranges: Cow milk \(\approx\) 0.13-0.15% LA, and Buffalo milk \(\approx\) 0.16-0.18% LA. Buffalo milk has higher acidity due to its higher content of proteins and phosphates (solids).

Answer 1

The Correct Option is A

Step 1: Understanding Titratable Acidity:
Titratable Acidity (TA) reflects the total acidity in milk. Fresh milk possesses natural acidity from components like casein, phosphates, citrates, and dissolved CO\(_2\). This differs from developed acidity, which arises from bacterial fermentation of lactose into lactic acid. The question seeks the normal range of this natural acidity in fresh cow milk, expressed as % Lactic Acid (% LA).
Step 2: Detailed Analysis:
The natural acidity of high-quality fresh cow milk is generally consistent.
The standard accepted range for titratable acidity in fresh cow milk is 0.13% to 0.15% Lactic Acid.
Analyzing the options:
(A) 0.13 to 0.14 Percent LA: This range is within the standard for fresh cow milk.
(B) 0.08 to 0.1 Percent LA: This is too low, possibly indicating water adulteration or neutralization.
(C) 0.17 to 0.18 Percent LA: This is slightly high for fresh cow milk, suggesting early bacterial activity or mastitis. This level is more typical of buffalo milk due to its higher solids content.
(D) 0.18 to 0.19 Percent LA: This is too high, indicating the milk has begun to sour (developed acidity).
Step 3: Conclusion:
The normal titratable acidity range for fresh cow milk is 0.13 to 0.14 Percent LA.