Methods for detection of added neutralizers in milk: merits and demerits.

摘要

This paper discusses some commonly used techniques for the detection of neutralizers in milk and milk products, as well as their advantages and disadvantages. These techniques include rosalic acid test for carbonates, test for alkalinity of ash, back titration method for alkalinity of ash, colorimetric method and a method based on the estimation of sodium, potassium and calcium content.