Method for Determining Volatile Acids in Cultured Dairy Products
Open Access
- 1 February 1968
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 51 (2) , 221-222
- https://doi.org/10.3168/jds.s0022-0302(68)86958-9
Abstract
A simplified and accurate method for determining the volatile acids from cultured dairy products by steam distillation is described. Results obtained were comparable to those reported by Dyer (1917). This method gave rapid and accurate determinations of the volatile acids present in cultured dairy products. Steam distillation worked as well as centrifugation for preparing sour cream samples for gas chromatographic analysis of volatile acids. Volatile acidity content as well as acetic acid content could, therefore, be determined with a minimum of time and effort.This publication has 3 references indexed in Scilit:
- Method for Determining Total Volatile Bases in Rumen Fluid by Steam DistillationJournal of Dairy Science, 1965
- Quantitative Method for Determining the Steam Volatile Fatty Acids in Rumen Fluid by Gas ChromatographyJournal of Animal Science, 1963
- A NEW METHOD OF STEAM DISTILLATION FOR THE DETERMINATION OF THE VOLATILE FATTY ACIDS, INCLUDING A SERIES OF COLORIMETRIC QUALITATIVE REACTIONS FOR THEIR IDENTIFICATIONPublished by Elsevier ,1917