Formic Acid Content of Milk Heated to High Temperatures as Determined by the Distillation Procedure
Open Access
- 1 January 1946
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 29 (1) , 27-31
- https://doi.org/10.3168/jds.s0022-0302(46)92439-3
Abstract
Milk heated in sealed cans for 1- and 2-hr. periods at 116[degree]C was analyzed for formic acid by the A. O. A. C. distillation procedure. In addition, formic acid measurements were made on milk to which known amts. of formic acid were added. Results revealed that 60-71% of the added formic acid was recovered by the method used, with an av. recovery of 66.5%. In milk heated for 1 hr., the formic acid represented approx. 49% of the total titrable acidity increase when the retention correction was used. Milk heated for 2 hrs. contained an amt. of formic acid equivalent to approx. 57% of the titrable acidity increase.This publication has 3 references indexed in Scilit:
- Some Relationships between pH, Titrable Acidity, and the Formol Titration in Milk Heated to High TemperaturesJournal of Dairy Science, 1945
- The Formation of Volatile Acids in Milk by High-Temperature Heat TreatmentJournal of Dairy Science, 1945
- Lactic Acid in Dairy Products. III. The Effect of Heat on Total Acid and Lactic Acid Production and on Lactose DestructionJournal of Dairy Science, 1945