Determination of organic acids during the fermentation and cold storage of yogurt.

@article{FernndezGarca1994DeterminationOO,
  title={Determination of organic acids during the fermentation and cold storage of yogurt.},
  author={Estrella Fern{\'a}ndez-Garc{\'i}a and JOHN U. MCGREGOR},
  journal={Journal of dairy science},
  year={1994},
  volume={77 10},
  pages={2934-9}
}
The objective of the present study was the separation and quantification of orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids in a single isocratic analysis by HPLC. Two methods of extraction were compared: 1) acetonitrile and water and 2) .01N H2SO4. Recoveries of orotic, lactic, acetic, and propionic acids were… CONTINUE READING