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Food Science and Technology QUESTION #5944
Question 1
What happens to the titratable acidity of milk when alkali (e.g. \(\text{NaHCO}_3\)) is added by adulterators?
  • Titratable acidity increases
  • Titratable acidity decreases, masking souring of the milk (\(\text{pH}\) rises)✔️
  • Titratable acidity remains unchanged as \(\text{NaHCO}_3\) is neutral
  • \(\text{pH}\) decreases proportionally to alkali added
Correct Answer Explanation
Adulterators add alkali (\(\text{NaHCO}_3\), \(\text{Na}_2\text{CO}_3\)) to neutralize lactic acid produced during souring, masking high titratable acidity (expressed as \(\%\) lactic acid) and raising \(\text{pH}\). Detection by Rosalic acid or alizarin test shows alkaline reaction.