Fields & Applications Food, Beverage & Agriculture

Analysis of dairy products

contributed by Metrohm | 02/13/2017

This Bulletin describes potentiometric titration methods for the determination of the acidity in milk and yoghurt according to DIN 10316 and ISO 11869, the chloride content in milk, butter and cheese according to DIN EN ISO 5943 and ISO 15648 and the sodium content in milk using the thermometric titration. The determination of the oxidation stability of butter in accordance to AOCS Cd 12b-92 and ISO 6886 as well as the determination of lactose in “lactose-free” milk by ion chromatography is also described.

For the determination of the pH value in dairy products see Application Bulletin No. 86 and for the determination of calcium and magnesium see Application Bulletin No. 235.

Log in or register to read this article in full and gain access to The Analytical Scientist’s entire content archive. It’s FREE!

Email*

Choose a password*

I have read and understand the Privacy Notice *

Stay up to date with our other newsletters and sponsors information, tailored specifically to the fields you are interested in

Receive communication from The Cannabis Scientist I want to stay up to date with the Mass Spectrometry field I want to stay up to date with the Spectroscopy field

When you click “Subscribe” we will email you a link, which you must click to verify the email address above and activate your subscription. If you do not receive this email, please contact us at [email protected].
If you wish to unsubscribe, you can update your preferences at any point.