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Direct Chromatographie determination of acetic, propionic and butyric acids in cheese

, : Direct Chromatographie determination of acetic, propionic and butyric acids in cheese. J. Dairy Sci, 36: 8, 808-16

The column is prepared in 3 sections (i) buffered silicic acid and above this (ii) a short column of acidified (H2SO4) silicic acid surmounted by (iii) a mixture of silicic acid and cheese adjusted to pH 1.7-2.0 with H2SO4. The acids are thus extracted directly from the cheese without preliminary distillation. The acids are eluted with butanol-chloroform solvents in which the concentration of butanol is raised by stages from 1 to 20 per cent. Examples are given of the separation of these 3 acids in Romano and Provolone cheese of various ages and in Swiss, Cheddar and Blue cheese. The method gives a high recovery (>90 per cent) of acids added to cheese as sodium salts.


DOI: 10.3168/jds.S0022-0302(53)91566-5

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