Factors affecting titratable acidity in raw milk

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dc.contributor.author Schmidt, Karen A.
dc.contributor.author Stupar, J.
dc.contributor.author Shirley, John E.
dc.contributor.author Adapa, S.
dc.contributor.author Sukup, D.
dc.date.accessioned 2011-05-06T20:24:49Z
dc.date.available 2011-05-06T20:24:49Z
dc.date.issued 2011-05-06
dc.identifier.uri http://hdl.handle.net/2097/8804
dc.description.abstract 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 <2.8% protein to >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 values surpassed an acceptable level (upper maximum at .17%) for the KSU Dairy Processing Plant. At the same time, as raw milk increased in age, TA increased to the upper level of acceptability (.17%). Thus, TA appears to be a valid method of evaluating raw milk quality even though it can be influenced by the protein content. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf Dairy Day, 1996 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 97-115-S en_US
dc.relation.isPartOf Report of progress (Kansas Agricultural Experiment Station and Cooperative Extension Service); 771 en_US
dc.subject Titratable acidity en_US
dc.subject Raw milk en_US
dc.subject Quality en_US
dc.title Factors affecting titratable acidity in raw milk en_US
dc.type Conference paper en_US
dc.date.published 1996 en_US
dc.citation.epage 62 en_US
dc.citation.spage 60 en_US
dc.contributor.authoreid kschmidt en_US
dc.contributor.authoreid jshirley en_US

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