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The Use of Citric Acid and Sodium Citrate in Starter Cultures^*

Dairy Department, University of Wisconsin, Madison, Wisconsin

ABSTRACT

1. Under ordinary conditions the citric acid content of milk disappears in two to four days.
   
2. If milk is allowed to remain after the disappearance of the citric acid and then analyzed by the method used, another substance appears which behaves similarly to the compound formed by the mercury and citric acid. The nature of this material is unknown.
   
3. The addition of either citric acid or an equivalent amount of sodium citrate to milk increases the volatile acidity produced by approximately 50 percent and does not increase the total acidity more than 10 percent.
   
4. In most cases and with different men, cultures to which citric acid or sodium citrate was added were preferred to the untreated ones from the same original culture.
   
5. From this work and that to be presented later it would seem that as satisfactory results are obtained when citric acid or its equivalent of sodium citrate was added to the milk only at the time of inoculation as when the culture is carried in milk having these reagents added at each transfer.
   

In conclusion the authors wish to express their thanks to the Charles Pfizer and Company, Inc. for giving the fellowship under which this work was done. The commercial cultures used were supplied by the Ohio Dairy and Food Laboratory, the Elov Ericsson Laboratory, the Dairy Laboratories of Philadelphia, and the Chr. Hansen Laboratories. The cultures were placed in order of their preference by Messrs. L. C. Thomsen, H. T. Sondergaard, H. C. Larson, A. T. Bruhn, C. W. Vilbrandt, L. Germain, L. L. Bishop, and W. B. Sarles.

^* Published with the permission of the director of the Wisconsin Agricultural Experiment Station.