일부 시판 유산균 발효유의 pH와 적정산도
pH and buffering capacity in some commercial fermented milks
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Objectives : The aim of this study was to evaluate the pH and buffering capacity in some commercial fermented milks in Korea. Methods : The study was carried ouf from June to August, 2012. In 35 liquid type, 79condense-stirred type and 71 condense-drink type fermented milks, available on the market, pH and buffering capacity were measured. Titration(with NaOH) was used to determine the buffering effect of each fermented milk. They were titrated with 1 M sodium hydroxide, added in 0.1milliliters increments, until the pH reached about 5.5 and 7.0. Results : The average pH of tested fermented milks was 4.08±0.27. The average pH values of fermented milks were 3.64±0.22 in liquid type, 4.14±0.12 in condense-stirred type, and 4.22±0.17condense-drink type. The average buffering capacity (pH 5.5) of tested fermented milk was 2.40±0.54. The average buffering capacity (pH 5.5) of liquid type fermented milk was 2.37±0.33,condense-stirred type fermented milk was 2.77±0.46 and condense-drink type fermented milk was 2.01±0.42. The average buffering capacity (pH 7.0) of tested fermented milks was 4.00±0.87. The average buffering capacity (pH 7.0) of liquid type fermented milk was 3.11±0.36,condense-stirred type fermented milk was 4.78±0.55 and condense-drink type fermented milk was 3.58±0.59. Conclusions : The average pH of tested fermented milks in this study was lower than pH 4.5. The type of fermented milks was an important factor for selection of fermented milk which is related with enamel erosion.
Abstract
Objectives : The aim of this study was to evaluate the pH and buffering capacity in some commercial fermented milks in Korea. Methods : The study was carried ouf from June to August, 2012. In 35 liquid type, 79condense-stirred type and 71 condense-drink type fermented milks, available on the market, pH and buffering capacity were measured. Titration(with NaOH) was used to determine the buffering effect of each fermented milk. They were titrated with 1 M sodium hydroxide, added in 0.1milliliters increments, until the pH reached about 5.5 and 7.0. Results : The average pH of tested fermented milks was 4.08±0.27. The average pH values of fermented milks were 3.64±0.22 in liquid type, 4.14±0.12 in condense-stirred type, and 4.22±0.17condense-drink type. The average buffering capacity (pH 5.5) of tested fermented milk was 2.40±0.54. The average buffering capacity (pH 5.5) of liquid type fermented milk was 2.37±0.33,condense-stirred type fermented milk was 2.77±0.46 and condense-drink type fermented milk was 2.01±0.42. The average buffering capacity (pH 7.0) of tested fermented milks was 4.00±0.87. The average buffering capacity (pH 7.0) of liquid type fermented milk was 3.11±0.36,condense-stirred type fermented milk was 4.78±0.55 and condense-drink type fermented milk was 3.58±0.59. Conclusions : The average pH of tested fermented milks in this study was lower than pH 4.5. The type of fermented milks was an important factor for selection of fermented milk which is related with enamel erosion.
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