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Detecting the Neutralization of Milk with the Cryoscope

Producers Creamery Company, Springfield, Missouri

ABSTRACT

In the examination of milk for the addition of neutralizes, it is frequently impossible to say definitely that a sample has been adulterated. This is probably due to the fact that the present tests which have been proposed are based on a characteristic or constituent of milk that is too variable.

Tillmans and Luckenback (11), for example, suggest a method (later modified by Sommer (9)), which is based on the difference between the buffer capacity of normal and neutralized milk of the same acidity.

Mojonnier (7) devised a method for the determination of lime in dairy products. If the amount of lime found in a suspected sample exceeds the normal amount, the sample may be considered to be neutralized.

The pH (6) may be determined either with indicators, such as brom thymol blue, or by the electrometric method; and neutralization may be deduced from an abnormally alkaline pH.

A method was proposed by Nottbohm (8) for determining the sodium-potassium ratio in the suspected milk.