Method for Hydrogen Ion Determination of Butter

The pH of butter and its relation to titratable

“…3, No. 4 separated curd-serum mixture by either the Clark shaking electrode or the Hildebrand electrode, the Leeds and Northrop type K potentiometer equipment being used as the voltagerecording apparatus. To facilitate accurate control of temperature, the beaker containing the electrodes is immersed in a thermostatically controlled water bath and the whole apparatus mounted in a cabinet whose temperature is also under control.…”

New protein conversion factors

“…3, No. 4 separated curd-serum mixture by either the Clark shaking electrode or the Hildebrand electrode, the Leeds and Northrop type K potentiometer equipment being used as the voltagerecording apparatus. To facilitate accurate control of temperature, the beaker containing the electrodes is immersed in a thermostatically controlled water bath and the whole apparatus mounted in a cabinet whose temperature is also under control.…”

253. The measurement and significance ofpH values in cheesemaking

“…The turbidity of milk and whey prevents the use of comparator methods in the ordinary way and special devices must be employed, such as absorption of the material into an indicatorimpregnated cellophane slip, as in the Wulff tester (3), or dilution of the turbid milk or whey before using a comparator, as described by Sharp & Mclnerney (4). The dilution effect on the pR values of butter serum has also been investigated by Hunziker et al (5), and McDowall & McDowell (6) have used the colorimetric dilution method for cream plasma. The present work is concerned with the application of this method to cheesemaking.…”