Dairy Chemistry And Biochemistry

452 DAIRY CHEMISTRY AND BIOCHEMISTRY

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Figure 11.7 (a) Buffering curves of milk titrated from its initial pH (6.6) to pH 3.0 with 0.5N

HCI [a] and back-titrated to pH with 11.0 with 0.5 N NaOH [A].(b) Buffering curves of milk

titrated from its initial pH (6.6) to pH 11.0 with 0.5 N NaOH [I33 and back-titrated to pH

with 3.0 with 0.5 N HCI [A]. (From Singh, McCarthy and Lucey, 1997.)