436. The estimation of citric acid in dairy products
- 1 February 1951
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 18 (1) , 72-76
- https://doi.org/10.1017/s0022029900005951
Abstract
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.Keywords
This publication has 4 references indexed in Scilit:
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- The Determination of Citric Acid in Milk Products by Cerate OxidimetryJournal of Dairy Science, 1944
- Determination of Citric Acid in Pure Solutions and in Milk by Pentabromoacetone MethodIndustrial & Engineering Chemistry Analytical Edition, 1942
- 25. The Mineral Constituents and Citric Acid Content of MilkJournal of Dairy Research, 1931