Potentiometrie and pH based electronic method for dilution detection in milk

Milk is a whitish, very healthy and dietetic semi liquid formed by the milk secreting glands of mammals. Analysis of milk plays a very important role to determine the quality of milk for wider consumer community in the world. There is a need of cost effective solutions and consumer friendly features to impact the decision making process of milk quality. This research problem contributes new and important knowledge to the milk consumer, producers and small scale dairies. This paper describes the behavior of the milk pH with the dilution process of various pH of water with different temperatures. The variation of pH in the measurement indicates the amount of water added in the milk and weight and level measurement in turn calculates the density. The variation of density indicates presence of solid or liquid adulterants. If both pH and density values are matched with set of standard values it is considered for different grading and consumption. The standard pH probes are used to measure the pH of milk in terms of electronic quantity without using chemical test. There were 20 experiments are conducted separately for each different proportionate pH water dilutions with different temperature with different days. Then statistical averages of all the experiments were taken. These experiments results shows, for every 5% of dilution (addition of pure water) in milk changes the electrode potential by approximately 1mV and which interns varies the pH value by approximately 0.005 to 0.006. The conducted experimental results have been shown to out-perform other existing analysis processes in terms of cost effective and accuracy.