Cheese and processed cheese products. Determination of citric acid content. Enzymatic method

2006 ◽  
1963 ◽  
Vol 30 (2) ◽  
pp. 171-189 ◽  
Author(s):  
J. C. D. White ◽  
D. T. Davies

SummaryThe accuracy of methods that utilize the colour-forming reaction between pyridine, acetic anhydride and citric acid for the determination of citric acid in milk and milk sera has been examined. A method based on that of Saffran & Denstedt (1948), in which a trichloroacetic acid (TCA) filtrate is used, gave values 3–5% low for the citric acid content of both milk and milk ultrafiltrate. The method of Merier & Boulet (1958), in which aqueous samples are analysed, gave an accurate value for the citric acid content of milk. The same technique but applied to aqueous-NaOH samples (Marier & Boulet, 1960) gave values about 7% high for the citric acid content of milk and about 3% high for the citric acid content of ultrafiltrate. However, a method using the technique of Marier & Boulet and TCA filtrate gave accurate values for the citric acid content of both milk and milk ultrafiltrate.


1921 ◽  
Vol 48 (2) ◽  
pp. 453-461
Author(s):  
G.C. Supplee ◽  
B. Bellis

1918 ◽  
Vol 35 (2) ◽  
pp. 313-318
Author(s):  
H.H. Sommer ◽  
E.B. Hart

1964 ◽  
Vol 116 (3) ◽  
pp. 622-623 ◽  
Author(s):  
F. D. Griffith ◽  
H. E. Parker ◽  
J. C. Rogler

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