Determination of Calcium Concentration in Milk Using EDTA Complexometric Titration as An Indicator of Nutritional Quality

Abstract

This current study measured calcium ion concentration in three commercial milk types (whole, semi-skimmed, skimmed) using complexometric titration with EDTA and Eriochrome Black T indicator at pH 10. The mean calcium concentrations were 1.25 ± 0.05 mg/mL, 1.28 ± 0.04 mg/mL, and 1.32 ± 0.06 mg/mL, respectively. Statistical analysis (one-way ANOVA) showed no significant difference (p > 0.05) between the milk types. This indicates that the fat removal process does not deplete ionic calcium content. The validated method proved to be a simple, economical, and precise technique for the quality assurance of calcium in milk products.