HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Troy, H. C. Articles by Sharp, P. F. Search for Related Content PubMed Articles by Troy, H. C. Articles by Sharp, P. F.

Detection of Lactic Acid in Milk and Cream

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

ABSTRACT

The steps involved are saturation with ammonium sulfate, filtering, shaking the nitrate with ethyl ether, separation of the ether layer, neutralization of the acid with alkali, evaporation of the ether, washing of the ethyl ether residue with petroleum ether, taking up the residue with water, heating with sulfuric acid, cooling, and adding guiacol (Denigées test). A red color indicates lactic acid. With care the test is sensitive down to about 0.002 per cent of lactic acid in the milk.