Alkaline carbonate and bicarbonates are the leading substances that neutralize the milk acid, ie lactic acid, formed in the milk. If these substances are added to the milk, the coagulation of the milk is delayed and a favorable environment for the growth of bacteria that break down the protein is formed.

Carbonates are generally added to the milk during the hot summer months to prevent the milk from being cut before processing begins. The most commonly used carbonate is sodium bicarbonate. This substance is popularly known as baking powder. It is generally expressed as adding soda to milk.

Sodium carbonates are widely used because they dissolve quickly in cold water and are also inexpensive. The sodium carbonate added to the milk reduces the acidity of the milk. Sodium carbonate is also used in invert sugar production to stop hydrolysis.

Rosalic acid is used to determine the presence of sodium carbonate in the milk. To test, 10 ml milk is placed in a test tube, 10 ml percent 96 ethyl alcohol is added. Then, two to three drops of 1 percent rosalic acid solution are added and the tube is shaken for a while. If the carbonate is not added to the milk, the color of the milk turns to light brown, orange. If carbonate is added to milk, the color of the milk is rose pink.

Analyzes to determine carbonates in milk are carried out within the scope of physical analyzes in authorized laboratories. During these analyzes, standards and generally accepted test methods and test criteria published by local and foreign organizations are followed. One of these standards is:

• TS 1018 Cow's milk - raw

This standard specifies principles for the identification, classification, characteristics, sampling methods, inspection and testing methods of raw cow's milk and the way it is placed on the market. At the same time, analyzes for the search for carbonate and formaldehyde in milk are carried out within the scope of this standard.