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Ash Alkalinity of Dry Buttermilk

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

Conclusions: From the data obtained on dry buttermilks secured from cream separated from University milk of high quality, it is evident that it is not possible to select a definite ash alkalinity value which will exclude all samples containing added neutralizers and which will include only those samples containing no added neutralizers. This is to be expected because the ash alkalinity values of non-neutralized dry sweet cream buttermilks cover a rather wide range.

Statistical analyses on the samples reported indicate that it would not be possible to distinguish samples of dry buttermilk containing 0.10 per cent neutralized lactic acid from non-neutralized samples of dry buttermilk by means of this test in over 90 cases out of 100.