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Journal of Dairy Science Vol. 23 No. 10 969-972
© 1940 by American Dairy Science Association ®
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A Rapid Colorimetric Method for the Determination of Lactic Acid in Milk

Burdet Heinemann, Chief Chemist

Producers Creamery Company, Springfield, Mo.

ABSTRACT

A rapid colorimetric method for the quantitative estimation of lactic acid in milk is described. The steps involved are precipitation of fat, lactose and protein with copper sulphate and calcium hydroxide, filtering, adding concentrated sulphuric acid (arsenic free) to the filtrate, heating, cooling, and adding veratrole. A red color develops on standing which is in proportion to the amount of lactic acid present.

The test is sensitive to about 0.005 per cent and is accurate to ± 0.004 per cent between the ranges of 0.005 and 0.12 per cent lactic acid.






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