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The determination of citric acid in milk and milk sera

Published online by Cambridge University Press:  01 June 2009

J. C. D. White  and
D. T. Davies
J. C. D. White
Affiliation:
The Hannah Dairy Research Institute, Ayr, Scotland
D. T. Davies
Affiliation:
The Hannah Dairy Research Institute, Ayr, Scotland
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Summary

The 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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 30 , Issue 2 , June 1963 , pp. 171 - 189
Copyright
Copyright © Proprietors of Journal of Dairy Research 1963

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References

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