Archive image from page 195 of Dairy chemistry; a practical handbook. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies dairychemistryp00rich Year: 1920 180 THE ESTIMATION OF PROTEIXS. mono- and di-basic phosphates, and partly to the dissolved carbonic acid. Van Slyke and Baker have shown that there is little free lactic acid in sour milk until the salts of milk have been trans- formed into mono-basic-diacid phosphates, lactates, and free casein ; after these changes have taken place only a small amount of lactic acid (about i) is absorbed by the c

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Archive image from page 195 of Dairy chemistry; a practical handbook. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies dairychemistryp00rich Year: 1920 180 THE ESTIMATION OF PROTEIXS. mono- and di-basic phosphates, and partly to the dissolved carbonic acid. Van Slyke and Baker have shown that there is little free lactic acid in sour milk until the salts of milk have been trans- formed into mono-basic-diacid phosphates, lactates, and free casein ; after these changes have taken place only a small amount of lactic acid (about i) is absorbed by the casein, the rest being in solution. The sour smell and taste are not due to lactic acid, but to a volatile compound. v Soxhlet and Henkel have proposed the use of a — normal n :.§;;:;

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