ABSTRACTA simple isocratic HPLC technique was developed for the quantitative analysis of organic acids in dairy products. An Ammex HPX‐ 87 column at 65°C, 0.0090N H2SO4mobile phase and UV detection at 220 and 275 nm were utilized. Orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids were quantitated for whole milk, skim powder, cultured buttermilk, sour cream, cottage cheese, yogurt, sharp Cheddar cheese, and blue cheese. Over 90 recoveries of acids added to whole milk were observed for ail acids except butyrid; the average recovery for butyric was 8
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