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Method for Determining Volatile Acids in Cultured Dairy Products

Department of Animal Sciences, Purdue University, Lafayette, Indiana

ABSTRACT

The method of steam distillation for volatile acids described by Dyer (2) required that the sample in the flask be maintained at a constant volume. This required close observation during distillation. Fenner and Elliot (4) and Fenner (3) maintained constant sample volume during distillation of volatile acids from rumen fluid by placing the test tube containing the sample into the steam generator, thereby eliminating the additional heating unit described by Dyer (2). Experiments were conducted to determine the recovery of volatile acids from cultured dairy products using the procedure described by Fenner and Elliot (4).

A 50-g sample of the product to be analyzed was weighed into a tared 35 MM by 200 MM test tube coated inside with Dow Corning Anti-foam A and containing 3 ml of 1 N sulfuric acid. The test tube was lowered into a five-liter round-bottomed flask four-fifths filled with boiling water and connected to a 50-cm Liebig condenser.

¹ Present address: Pet Incorporated, Greenville, Illinois 62246.