Butter; Determination of pH of the serum; Potentiometric method

This document establishes a precise analytical procedure for determining the pH value of whey derived from butter. The method employs potentiometric titration, utilizing a glass electrode and a reference electrode to measure the electromotive force with high accuracy. It specifies the necessary apparatus, reagents, and calibration protocols required to ensure consistent results across different laboratories. The procedure outlines sample preparation steps, including the separation of whey from butter and the adjustment of temperature to standardized conditions prior to measurement. Detailed instructions are provided for the titration process, ensuring that operators follow a uniform approach to achieve reliable data. This standardized approach facilitates quality control in dairy production by providing a reliable means to assess the acidity of whey, which is a critical parameter for product consistency and safety. The method is designed to be applicable to various types of butter and whey, supporting international trade and regulatory compliance without requiring specialized equipment beyond standard laboratory titration setup.