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Lactic Acid in Dairy Products. II. Relation to Flavor, Acidity Measurements, Bacterial Count and Methylene Blue Reduction^*

Department of Dairying, Michigan State College, East Lansing, Michigan

ABSTRACT

The lactic acid content of concentrated milk products reflects the quality of the raw milk used in their manufacture, and application of lactic acid determinations is now being made with this in mind. The present problem of the manufacturers of evaporated, condensed and dried milk is to grade the raw milk supply so that the final product will not contain an excessive amount of lactic acid. To accomplish this, use of lactic acid measurements on the raw milk would be the ideal procedure, but this is impractical because of the time and skill required for the determination. However, the plantxc operator may establish standards with more practical grading methods that will insure low lactic acid values in the manufactured products.

Practical methods commonly used for the grading of the raw milk supply include (a)the direct microscopic test, (b) the methylene blue reduction test, (c) the organoleptic test, i.e., odor and taste, and (d) titrable acidity. Much information is available relative to the use of these procedures to determine quality in milk, but their applicability to a grading program having a lactic acid basis has been incompletely ascertained.

^* Journal Article No. 284, New Series, Michigan Agricultural Experiment Station.