94. A Study of the Titratable Acidity of Milk. I. The Influence of the Various Milk Buffers on the Titration Curves of Fresh and Sour Milk

Abstract

The titratable acidity of fresh milk has been studied by several investigators, but the effects of the various buffers present have not been precisely defined. Early statements as to the cause of the titratable acidity were expressions of opinion unsupported by experimental evidence; the theories of indicators and buffer action were not considered. The acids and bases present were calculated by arbitrary rules to various combinations of salts, and the acidity was stated to be due to the presence of acid salts in these hypothetical mixtures.