What is the typical range of titratable acidity for properly cooked milk?

The typical range of titratable acidity for properly cooked milk falls between 0.13 to 0.17 percent. This range is significant because it indicates the quality and freshness of the milk. In properly cooked milk, the acidity level reflects the activity of lactic acid bacteria, which can proliferate if milk storage conditions are not adequately managed. Higher acidity levels could suggest spoilage or contamination.

In this context, a titratable acidity level within the specified range highlights that the milk has been pasteurized correctly and is still fresh for consumption. Understanding this range is crucial for dairy professionals and those involved in milk quality assessments, as it helps ensure that milk remains safe, nutritious, and pleasant in taste.