Analysis of dairy products


In this bulletin, potentiometric titration methods are described for determining the degree of acidity of milk and yogurt in accordance with DIN 10316 and ISO 11869 and the chloride content of milk, butter and cheese in accordance with DIN EN ISO 5943 and ISO 15648. Furthermore, the sodium content of milk is determined using a thermometric titration. Determination of the oxidation stability of butter is also described in accordance with AOCS Cd 12b-92 and ISO 6886 and the lactose content of "lactose-free milk" is determined by ion chromatography.

Determination of the pH in dairy products is described in detail in Application Bulletin AB-086 and the determination of calcium and magnesium in AB-235.