文章基本信息

标题：A Study on the Determination of Titratable Acidity in White Pickled Cheese
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作者：Celalattin Koçak ; Asuman Gürsel ; Erkan Ergül 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1988
卷号：13
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this research, relationship between the acidity values of White pickled cheese, determined (i) by titrating the unfiltered samples, after suppressing thoroughly with distilled water (method A) or (ii) by titrating the filtrate, after suppressing and filtrating (method B), were statistically investigated. Titratable acidity values which were determined by the method A were found higher than those, determined by the method B, in all samples. Correlation coefficient, regression coefficient and regression equation for the titratable acidity values determined by the two methods (A, B) were as follows, respectively: r= +0.92, b_yx= 0.4973. l= -0.0123+0.4973x.