Determination of Acetic Acid in Kefir
Measuring acetic acid in kefir is essential to ensure the organoleptic quality of the product, since this acid contributes significantly to its characteristic flavor and aroma. The control of its concentrations allows you to maintain a balance between acidity and pleasantness, preventing the kefir from being too pungent. Furthermore, measuring acetic acid allows you to monitor the correct progress of fermentation, identifying any problems in the production process or in the microbial composition.
Method
Sample treatment
The sample must be centrifuged (code 222061) before the analysis.
Principle of the test
Through an enzymatic reaction, acetic acid is converted into pyruvic acid, which in turn reacts with NADH producing NAD+ and D-Lactic acid. The reduction of absorbance, measured at 366 nm (end-point), of the NADH solution is proportional to the quantity of acetic acid present in the sample.
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Calibration curve
The calibration curve was made using samples with known values of acetic acid. The curve trend confirms the excellent linearity of the system over the entire measurement range.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
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The perfect system for you
CDR DrinkLab
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
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Full connections (LAN - USB - Bluetooth barcode/QR code reader)