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J. Dairy Sci. 89:859-861
© American Dairy Science Association, 2006.

Technical Note: Determination of Acidity in Whole Raw Milk: Comparison of Results Obtained by Two Different Analytical Methods

M. A. Fabro*,1, H. V. Milanesio*, L. M. Robert*, J. L. Speranza*, M. Murphy{dagger}, G. Rodríguez{dagger} and R. Castañeda{dagger}

* División Rafaela, Centro de Investigaciones Tecnológicas de la Industria Láctea, Instituto Nacional de Tecnología Industrial, Rafaela, 2300, Argentina
{dagger} División Miguelete, Centro de Investigaciones Tecnológicas de la Industria Láctea, Instituto Nacional de Tecnología Industrial, General Paz and Alvarellos, San Martín, Buenos Aires, Argentina

1 Corresponding author: mfabro{at}inti.gov.ar

In Argentina, one analytical method is usually carried out to determine acidity in whole raw milk: the Instituto Nacional de Racionalización de Materiales standard (no. 14005), based on the Dornic method of French origin. In a national and international regulation, the Association of Official Analytical Chemists International method (no. 947.05) is proposed as the standard method of analysis. Although these methods have the same foundation, there is no evidence that results obtained using the 2 methods are equivalent. The presence of some trends and discordant data lead us to perform a statistical study to verify the equivalency of the obtained results. We analyzed 266 samples and the existence of significant differences between the results obtained by both methods was determined.

Key Words: acidity • milk • methodology






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