Relationship between Titratable Acidity and pH during Lactic Acid Fermentation in Reconstituted Nonfat Milk
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چکیده
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Titratable acidity of beverages influences salivary pH recovery.
A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink, and a 10% sucrose solution (negative...
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Pectin methylesterase (PME) rapidly hydrolyzes pectin methylesters in cold break tomato juice to form methanol and to increase titratable acidity (TA). Within 30 min, the juice methanol concentration increased from 35 to over 400 lg g 1 while the pH dropped from 4.45 to 4.20. On average, cold break juice pH values were 0.21 U lower and TAs 12.4 leq g 1 higher than those for hot break juices pre...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1954
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(54)91227-8