FACTORS AFFECTING TITRATABLE ACIDITY IN RAW MILK
Introduction
The value of titratable acidity (TA) as an indicator of raw milk quality has been challenged recently, because milk is refrigerated within minutes after it leaves the cow until it reaches the consumer. Also, high milk protein may interfere with the test or confer falsely high TA values. Samples of milk containing < 2.8% protein to > 3.8% protein were used to examine the impact of protein on TA. The effects of milk age and bacterial counts also were investigated.
** Refer to the article attached for more information showing the factor with the greatest effect on the TA value of raw milk is bacterial content. Therefore, to control the bacterial numbers in raw milk, it is important to emphasize thorough cleaning and sanitizing procedures around all milk contact surfaces and to maintain milk at a low temperature at all times.