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94. A Study of the Titratable Acidity of Milk. I. The Influence of the Various Milk Buffers on the Titration Curves of Fresh and Sour Milk

Published online by Cambridge University Press:  01 June 2009

W. J. Wiley
W. J. Wiley
Affiliation:
Government Chemical Laboratory, Brisbane, Queensland.
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Extract

The titratable acidity of fresh milk has been studied by several investigators, but the effects of the various buffers present have not been precisely defined. Early statements as to the cause of the titratable acidity were expressions of opinion unsupported by experimental evidence; the theories of indicators and buffer action were not considered. The acids and bases present were calculated by arbitrary rules to various combinations of salts, and the acidity was stated to be due to the presence of acid salts in these hypothetical mixtures.

Type
Original Articles
Information
Journal of Dairy Research , Volume 6 , Issue 1 , January 1935 , pp. 72 - 85
Copyright
Copyright © Proprietors of Journal of Dairy Research 1935

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References

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