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Seasonal and Geographical Variations in the Citric Acid Content of Defatted Milk Solids

Producers Creamery Company, Springfield, Missouri

ABSTRACT

The literature on the citric acid content of milk shows a wide range in values. Allen (1) attributes the variations to the unreliable character ofthe methods of analysis and the analysis of samples which have undergone citric acid fermentation. He points out that the range reported is far outof proportion to the differences exhibited by the other constituents of milk.

Since the determination of the milk solids content of bread by means of its citric acid content has been suggested by Hartman and Hillig (5) and since the use of milk solids has been extended to a wide variety of other products, a study was made to determine the extent of seasonal and geographical variations in the citric acid content of defatted milk solids.

REVIEW OF LITERATURE

The number of studies dealing with seasonal and geographical variations in milk is limited. Sherwood and Hammer (9) made 335 determinations on whole milk from individual cows and concluded