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Kansas Agricultural Experiment Station Research Reports
1996; Kansas Agricultural Experiment Station contribution; no. 97-115-S; Report of progress (Kansas Agricultural Experiment Station and Cooperative Extension Service); 771; Titratable acidity; Raw milk; Quality
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Full-Text Articles in Life Sciences
Factors Affecting Titratable Acidity In Raw Milk (1996), Karen A. Schmidt, J. Stupar, John E. Shirley, S. Adapa
Factors Affecting Titratable Acidity In Raw Milk (1996), Karen A. Schmidt, J. Stupar, John E. Shirley, S. Adapa
Kansas Agricultural Experiment Station Research Reports
The value of titratable acidity (TA) as an indicator of raw milk quality has been challenged recently, because milk is refrigerated within minutes after it leaves the cow until it reaches the consumer. Also, high milk protein may interfere with the test or confer falsely high TA values. Samples of milk containing 3.8% protein were used to examine the impact of protein on TA. The effects of milk age and bacterial counts also were investigated. Titratable acidity increased as milk protein content increased but the influence of bacterial populations and age were much more dramatic. As bacterial counts increased, TA …