Determination of Lactic Acid in Cheddar Cheese and Calcium Lactate Crystals
Open Access
- 1 August 1986
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 69 (8) , 2027-2030
- https://doi.org/10.3168/jds.s0022-0302(86)80632-4
Abstract
An accurate method for the quantification of L(+)-lactic acid and D(-)-lactic acid in cheese and calcium lactate crystals found on the surface of cheese was devised through the modification of an existing L(+)-lactic acid test procedure. The mean percentage of lactic acid recovered from standard solutions was 97.7 for L(+)-lactic acid and 99.5 for D(-)-lactic acid. When known amounts of L(+)- or D(-)-lactic acid were added to calcium lactate crystals and Cheddar cheese, a high percentage of the added lactic acid was recovered, indicating that no racemization of lactic acid occurred during this assay procedure.This publication has 0 references indexed in Scilit: