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The Formation of Acid in Milk by Heating^*

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture, Washington, D. C.

ABSTRACT

The changes in the hydrogen ion concentration and acidity caused by heating skimmilk at the boiling temperature and at 95° in open flasks have been presented and discussed briefly in an earlier article (1). The rather small amount of literature on the subject was reviewed, and our experimental methods were described in detail. This article contains similar experimental data obtained at higher temperatures and other data bearing on the buffer action of heated milk and on the source and nature of the acid formed.

In carrying out the heating experiments above the boiling point of milk, it was necessary to use sealed containers. The ordinary 6 ounce evaporated milk cans sealed by a crimping machine were employed. Thus there was no possibility of contaminating the samples with the acid of soldering flux. The cans were heated in a steam jacketed kettle containing glycerine, in which the cans were completely submerged.

^* Presented before the Division of biological chemistry at the Seventy-second Meeting of the American Chemical Society, Philadelphia, Pa., September 6 to 11, 1926.