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A modified clot on boiling test suitable for the detection of the start of souring in samples of milk



A modified clot on boiling test suitable for the detection of the start of souring in samples of milk



Netherlands Milk & Dairy Journal 37(3): 149-156



A description is given of a modified clot-on-boiling test to detect the beginning of souring of milk. The test is based on determining the volume of dilute lactic acid which has to be added to a sample of milk to induce clotting at boiling temperature. The test is more reliable than the titratable acidity to detect the beginning of souring because the result is fairly independent of fluctuations in the solids-not-fat content of the milk. The test is easy to carry out, requires no special equipment and should be very suitable for simple laboratories, e.g., those in developing countries.

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