Acidity in Foods

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)

Abstract

All foods have some acids in them. Some foods, such as fermented products such as pickles and sauerkraut or citrus fruits, have high amounts of acid. As the amount of acid increases and the pH is lowered, foods can be preserved and the shelf-life of the new food products is increased. Measuring the amount of acid in some foods is also used as a quality control tool to determine how old a product is or how it had been handled prior to delivery. The dairy industry uses acid measures often to test both raw and finished products for quality. In this laboratory, the students will determine, by titration, the amount of acid in some common food products.

Keywords

Lactic Acid Color Change Citrus Fruit Pink Color Dairy Industry 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

Personalised recommendations