Goatmilk: the relationship of its pH with total titratable acidity

The relation between pH and the titratable acidity in goat's milk was determined in 102 samples taken from six does at different ages and at different stages of lactation. The average initial pH of goat's milk was 6.34 with minimal and maximal values of 6.20 and 6.55, respectively. Age of milk and pH were highly correlated (r=0.645). The pH readings decreased with age of milk. The average initial titratable acidity value of the milk samples was 0.164% lactic acid (l.a.) within minimal and maximal values of 0.126 and 0.195% l.a. respectively. Titratable acidity values increased with age of milk. Correlation analysis showed a highly significant relationship between the pH and the titratable acidity (r=0.795). As pH readings decreased, the titratable acidity values increased. For every unit decrease in titratable acidity was 0.16% l.a. Fresh goat's milk was more acidic than fresh cow's and buffalo's milk. Goat's milk started to curdle at pH values ranging from 5.45 to 6.15 with titratable acidity values ranging from 0.210 and 0.285% l.a.