Determination of Lactic Acid (D + L) in Kefir
Monitoring lactic acid is important for both artisanal and industrial kefir producers, as it helps ensure consistent quality and a reliable product. Measuring lactic acid allows you to monitor the degree of fermentation, which affects the slightly sour taste and texture of this drink.
Method
Sample treatment
The sample must be centrifuged (code 222061) before the analysis. Dilute the sample if required by the method.
Principle of the test
D-lactic acid and L-lactic acid are oxidized through an enzymatic reaction to pyruvic acid with the consequent production of NADH. The increase in absorbance, measured at 366 nm in end-point, is proportional to the concentration of lactic acid in the sample. The result is expressed in ppm.
Calibration curve
The calibration curve was made using samples with known lactic acid value (L+D). The trend of the curve confirms the excellent linearity of the system over the entire measurement range.
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Reagent test Kits
Measuring range
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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
Integrated printer
Full connections (LAN - USB - Bluetooth barcode/QR code reader)