HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Van Devender, V. C. Articles by Bird, E. W. Search for Related Content PubMed Articles by Van Devender, V. C., Jr. Articles by Bird, E. W.

The Ammonia Content and Pormol Titration of Roller-Dried Buttermilks as Indices of the Quality of the Source Creams¹

Iowa Agricultural Experiment Station, Ames

ABSTRACT

Dried buttermilk is considered satisfactory for human consumption if clean, sweet cream is the source and if no deterioration occurs after the churning process. In the United States 0.2 per cent acidity is the arbitrary point of demarkation between sweet and no. 1 sour cream. Therefore, cream can be classified as sweet, although some slight acidity development has occurred. This project was undertaken to determine whether or not proteolysis occurred in sufficient amount in the cream, prior to churning, or in the buttermilk to be reflected in the ammonia content and formol titration values of roller-dried buttermilks and, if it did, at what acidity development in the cream the proteolysis was detectable.

METHODS AND APPARATUS

The formol titration method employed was that of Walker (4), except that a 10-g. sample of liquid or reconstituted buttermilk was employed and the results were calculated as the quantity equivalent to 100 g. serum solids.

¹ Journal Paper no. J-2000 of the Iowa Agricultural Experiment Station, Ames. Project no. 1023.

² Presented by the senior author as a thesis in part fulfillment for the degree Master of Science in Dairy Industry.

³ Present address: Mississippi State Board of Health, Jackson, Miss.

⁴ Present address: Bridgeman-Russell Co., Duluth, Minn.