FREE LACTIC ACID IN SOUR MILK

@inproceedings{Slyke2002FREELA,
  title={FREE LACTIC ACID IN SOUR MILK},
  author={Lucius L. Van Slyke and John C. Baker},
  year={2002}
}
It has been the universal custom to speak of the acid constituents present ‘n sour milk as lactic acid, just as if the acidity were due directly and entirely to the presence of free lactic acid, as such. The usual method of determination has been to titrate the milk to phenolphthalein with 0.1 N alkali and to express the results either as percentage of lactic acid or as the number of cc. of 0.1 N alkali required to neutralize 100 cc. of milk. When milk sours under ordinary conditions, lactic… CONTINUE READING

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