193. Volatile acids of cheese. II. Methods of extraction

1 May 1938

journal article
research article
Published by Cambridge University Press (CUP) in Journal of Dairy Research

Vol. 9 (2), 227-232
https://doi.org/10.1017/s0022029900002491

Abstract

An extraction method for estimating volatile acids in cheese has been described. The values obtained were considerably higher than those given by direct steam distillation.

Keywords

ACIDS OF CHEESE
VOLATILE ACIDS
ESTIMATING VOLATILE
CONSIDERABLY HIGHER
DIRECT STEAM
STEAM DISTILLATION

Cited by 13 articles