Sodium Carbonate Analysis in Milk

Sodium Carbonate Analysis in Milk

Sodium carbonate is one of the substances added to milk for many different purposes. In general, the reasons for adding sodium carbonate to milk are:

- It is used to prevent coagulation of milk during processing, especially in summer.
- Dissolving in cold water and being cheap
- Reducing milk acidity

Apart from its benefits, the delay in coagulation due to the use of sodium carbonate in milk may cause problems in the production of some dairy products. If there is sodium carbonate in the milk used in cheese production, the desired acidity level cannot be achieved from the starter culture used. It also creates a favorable environment for proteolytic bacteria.

The use of sodium carbonate, which can cause problems in the production of dairy products, can be determined in advance by milk analysis and precautions can be taken.

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