Natural Acidity

Natural Acidity is the inherent acidity of fresh milk attributed to the presence of native acidic components such as phosphates, citrates, and casein, distinguishing it from acidity arising from microbial fermentation or spoilage.

130

Publications

8.3K

Citations

383

Authors

145

Institutions

Publications per year

2017–2026

9

Variants

Natural Acidity Of Milk

Authors

383

  1. JC
    Joseph C. Aub

    Harvard University, United States

    8 publications · 1K citations

    8

    h-index

  2. WB
    Walter Bauer

    Massachusetts General Hospital, United States

    5 publications · 678 citations

    5

    h-index

  3. WT
    William T. Salter

    Yale University, United States

    4 publications · 173 citations

    4

    h-index

  4. FA
    Fuller Albright

    Massachusetts General Hospital, United States

    4 publications · 665 citations

    4

    h-index

  5. RF
    R. F. Farquharson

    Harvard University, United States

    4 publications · 186 citations

    4

    h-index

1–5 of 383

Venues

  1. Journal of Clinical Investigation

    JCI · 8 publications · 687 citations

    8

    h-index

  2. Journal of Dairy Science

    JDS · 6 publications · 164 citations

    6

    h-index

  3. Journal of the American Chemical Society

    JACS · 4 publications · 170 citations

    4

    h-index

  4. Journal of the American Medical Association

    3 publications · 49 citations

    3

    h-index

  5. Applied Catalysis A General

    3 publications · 107 citations

    3

    h-index

1–5