Alternative reversed-phase high-performance liquid chromatography method to analyse organic acids in dairy products

The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

“…Also, citric acid is one of the most important organic acids of fresh milk and it is found in it at 0.2 % level (Fernandez-Garcia and McGregor 1994;Tormo and Izco 2004). As seen in Table 3, citric acid concentration of TC was found as 55.65±3.64 μg/g.…”

“…This organic acid has a quite importance in the formation of flavour, protection of quality characteristics and prevention of degradations in dairy products (Fernandez-Garcia and McGregor 1994;Tormo and Izco 2004;Kavaz and Bakirci 2014). The mean lactic acid value of TC was determined as 474.75±52.23 μg/g.…”

“…In contrast, malic acid was not determined in any of the samples. Similarly Fernandez-Garcia and McGregor (1994), Tormo andIzco (2004), andKavaz andBakirci (2014) reported that the organic acid profiles of dairy products were affected by starter microorganisms, used ingredients, ratios of ingredients and storage period.…”

“…The important organic acids (lactic, acetic, pyruvic, propionic, formic, citric, fumaric) in dairy products commonly occur as a result of the physiological mechanisms of milk producing animal, lactose metabolism of lactic acid bacteria, metabolic pathways of carbohydrates, proteins and lipids, negative microbial activity and addition of organic acids, flavour modifiers and fruits (Fernandez-Garcia and McGregor 1994;Tormo and Izco 2004). Moreover, plants and fruits contain different types of organic acids.…”

Kinetic analysis and effect of culture medium and coating materials during free and immobilized cell cultures of Bifidobacterium animalis subsp. lactis Bb 12

“…The method of Tormo and Izco (2004) was used for the determination of organic acids (lactic and acetic acids) concentrations by HPLC analysis (Cecil 1100 U.K, Cambridge) with a C 18 (Waters, USA) column, UV detector and gradient eluent. Lactose concentration was measured using the same HPLC system but with a Eurokat H column (Waters, USA) and RI detector at 65 o C using water at pH = 2 as eluent.…”