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436. The estimation of citric acid in dairy products

Published online by Cambridge University Press:  01 June 2009

J. Babad  and
N. Shtrikman
J. Babad
Affiliation:
Dairy Research Laboratory, Agricultural Research Station, Rehovoth, Israel*
N. Shtrikman
Affiliation:
Dairy Research Laboratory, Agricultural Research Station, Rehovoth, Israel*
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Extract

A rapid method for the colorimetric analysis of micro quantities, of citric acid beginning at concentrations of 0·01% of citric acid in milk and in dairy products has been described. The analysis is based on the yellow colour which develops upon reacting citric acid with pyridine in a solution of acetic anhydride, as applied by Saffran & Denstedt for the estimation of citric acid in blood. The accuracy of the method in the ranges normally used in the estimation of citric acid in milk is approximately ±3%. Examples of determinations in milk and dairy products are given.

Type
Original Articles
Information
Journal of Dairy Research , Volume 18 , Issue 1 , February 1951 , pp. 72 - 76
Copyright
Copyright © Proprietors of Journal of Dairy Research 1951

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References

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