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Food Science and Technology QUESTION #5979
Question 1
The titratable acidity of fresh normal milk expressed as \(\%\) lactic acid is:
  • \(0.05\text{–}0.10\%\)
  • \(0.13\text{–}0.18\%\)✔️
  • \(0.25\text{–}0.30\%\)
  • \(0.40\text{–}0.50\%\)
Correct Answer Explanation
Fresh normal bovine milk has a titratable acidity (TA) of \(0.13\text{–}0.18\%\) (expressed as \(\%\) lactic acid equivalent), corresponding to \(\text{pH}\;6.6\text{–}6.8\). This 'apparent acidity' is due to buffering by \(\text{CO}_2\), proteins, and phosphates — not actual lactic acid. Developed acidity above \(0.18\%\) indicates bacterial fermentation of lactose.