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Titrimetric studies on milk and milk products

Published online by Cambridge University Press:  01 June 2009

Otto Kirchmeier
Otto Kirchmeier
Affiliation:
Chemisches und Physikalisches Institut der Süddeutschen Versuchs- und Forschungs-anstalt für Milchwirtschaft in Weihenstephan, Technische Universität München, D-8050 Weihenstephan, West Germany
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Summary

Potentiometric acid-base titration is a simple method that can be used successfully in the investigation of the protein system of milk and other protein-containing products. Its applications include the examination of conventional heating procedures, cheese ripening, the investigation of processed cheese and the effect of melting salts. The principle depends on the performance of pH-dependent phase transitions which are recorded by a single titration cycle and evaluated quantitatively by means of hysteresis loops.

Information

Type
Section E. Applied aspects of milk protein research
Information
Journal of Dairy Research , Volume 46 , Issue 2: Symposium on the Physics and Chemistry of Milk Proteins , April 1979 , pp. 397 - 400
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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References

REFERENCES

Kirchmeier, O. (1976). Zeitschrift für Lebensmittel-Untersuchung und - Forschung 160, 293.CrossRefGoogle Scholar
Kirchmeier, O. (1977a). Zeitschrift für Lebensmittel-Untersuchung und Forschung 164, 11.CrossRefGoogle Scholar
Kirchmeier, O. (1977b). Milchwissenschaft 32, 583.Google Scholar
Kirchmeier, O. (1977c). Deutsche Milchwirtschaft 28, 46.Google Scholar
Neumann, E. (1973). Angewandte Chemie 85, 430.CrossRefGoogle Scholar