The acute problem in the analysis of dairy products is the potentiometric determination of the active and total titrated acidity of pasteurized milk from different manufacturers and their comparison with those for raw cow milk. In addition, for various expert purposes, fast definition of the manufacturer of this product is necessary. The conditions of potentiometric titration of pasteurized milk are specified. It is shown that the total acidity of pasteurized milk produced by different manufacturers differs insignificantly.
