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Adaptation of the Barker-Summerson Lactic Acid Method to Ice Cream and Ingredients for Ice Cream

Research Laboratories of Golden State Co., Ltd., San Francisco, Cal.

ABSTRACT

When applied to a wide variety of dairy products, the Barker and Summerson method for lactic acid has been found to be accurate and reasonably rapid.

It is accurate in unflavored ice cream when a constant allowance is made for the lactic acid value contributed by the sugar.

It is accurate in ice cream of various flavors, when the flavoring agent does not contain propylene glycol.

The lactic acid value of ice cream containing propylene glycol may be corrected by use of an accurate constant allowance, when the amount present is known.

Preservatives such as HgCl₂, pure or commercial grade with indicator, and sodium benzoate were found not to influence the lactic acid value by this method.

The presence of neutralizers in an ice cream mix will not interfere with the determination of developed lactic acid.

¹ Present address: International Dairy Supply Co., Oakland, Cal.