Determination of Total Soluble Solids Content (Brix) and pH in Milk Drinks and Industrialized Fruit Juices

• Main Authors: Alessandro Leite CAVALCANTI (Author), Klélia Forte de OLIVEIRA (Author), Paula Silva PAIVA (Author), Mariângela Vitoriano RABELO Dias (Author), Suzanne Kaelinne Pereira da COSTA (Author), Fernando Fernandes VIEIRA (Author)
• Format: Book
• Published: Association of Support to Oral Health Research (APESB), 2006-04-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Objective: To analyze the Total Soluble Solids Content (TSSC) - Brix refratometry and pH values of milk drinks (yogurts and chocolate drink) and fruit juices ready to drink (FJRD). Method: Twenty milk drinks and ten fruit juices were evaluated by random experiment, with 3 repetitions for each sample...