Art. No: MCP575

Units: 2x25

Format: Kit

EC™ Milk Citric Acid (CL-10 Plus)

Description:
Citric acid is the most abundant organic acid found in raw, unadulterated milk. Its presence is crucial when producing butter and some types of cheese.

There is a close relationship between citric acid content and the typical texture and aroma in cheese.

To have a reproducible aroma in the final cheese product the citric acid content of milk used for milk-grafting needs to be standardised. If the starting material is extremely poor in citrates, addition might be needed.

The addition of sodium citrates, potassium citrates and polyphosphates (such as fusion salts for the production of melted cheese) is permitted up to the limit of 3% and 1.5%. Since this limit is imposed by law, it is necessary for the authorities and producers to use a reliable and efficient method to determine the amount of citrates.

The EC™ Milk Citric Acid (CL-10 Plus) method utilises the differential pH technique for the rapid, reliable measurement of citric acid in milk.

Features:

• No sample pre-treatment for milk samples
• Results in 90 seconds
• Linearity range: 10-400 mg/dl
• Repeatability within 3 mg/dl variation