A simple isocratic HPLC technique was developed for the quantitative analysis of organic acids in dairy products. An Ammex HPX‐ 87 column at 65°C, 0.0090N H2SO4 mobile phase and UV detection at 220 and 275 nm were utilized. Orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids were quantitated for whole milk, skim powder, cultured buttermilk, sour cream, cottage cheese, yogurt, sharp Cheddar cheese, and blue cheese. Over 90% recoveries of acids added to whole milk were observed for ail acids except butyrid; the average recovery for butyric was 86%.

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Methods are described for evaluating starches for use on fabrics; these include methods for judging the starch mixtures from a processing or plant operating viewpoint and methods for evaluating the quality of starched fabrics.The former may be used for measuring the stickiness of starch mixtures during ironing, and the penetration of such mixtures; the latter may be used to measure the transparency of starch films, and to determine the smoothness, stiffness, and resistance to crushing of starched fabrics.These methods may also be used to advantage in evaluating other sizing or finishing agents.