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Colorimetric Determination of Citrate in Milk by Babad and Shtrikman

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

One of the common methods employed for the determination of citrate in milk involves its oxidation by potassium permanganate to acetone dicarboxylic acid which, in turn, in the presence of bromine, is converted to pentabromacetone and estimated gravimetrically (2). However, Babad and Shtrikman (1) have developed a colorimetric method, modified for the citrate determination in milk and other dairy products, based on the method employed for blood by Saffran and Denstedt (4). They contend that this method is more satisfactory than the gravimetric method; it is more rapid and accurate, because the pentabromacetone is volatile when wet and often is obtained as an oil, rather than in a crystalline form. In their method, a final concentration of 5% (v/v) trichloracetic acid is used for the precipitation of proteins and the reaction mixture is allowed to stand for 2 hr. before filtration. An aliquot of 0.2 ml. of the filtrate containing citrate is heated with 7 ml. of dry acetic anhydride at 60° C. for 10 min.; then, 1 ml. of pyridine is added and the solution is heated for an additional period of 40 min.

¹ Present address: Robert A.Taft Sanitary Engineering Center, Cincinnati, Ohio.