Titrimetric studies on milk and milk products

Potentiometric acid-base titration is a simple method that can be used successfully in the investigation of the protein system of milk and other protein-containing products. Its applications include the examination of conventional heating procedures, cheese ripening, the investigation of processed cheese and the effect of melting salts. The principle depends on the performance of pH-dependent phase transitions which are recorded by a single titration cycle and evaluated quantitatively by means of hysteresis loops.