摘要：Background and Objective: The adulterated milk could be processed into fluid or other dairy products such as yoghurt and cheese. Milk is not cooled after the milking process or stored for a long period before processing so, the acidity increased and the milk became unfit for heat treatments. So, some raw milk suppliers may neutralize the milk acidity by neutralizing agents to be suitable for processing. So this study aimed to validate a suitable method for detecting the neutralizing substances in milk, yoghurt and soft cheese. Materials and Methods: The spectrophotometric method using FeCl3 was used to determine the lactate in sour milk and neutralized milk as well as yoghurt and soft cheese made from neutralized milk. Results: Results confirm that the spectrophotometric method could be used for the determination of the lactate in milk even after neutralizing by ammonia, sodium hydroxide or tri-sodium phosphate as there was no significant difference between sour milk (pH 6.2) before neutralization or after neutralization in lactate levels. The yoghurt and soft cheese physiochemical properties did not seem to be impacted by milk neutralization. Conclusion: The spectrophotometric method is unable to detect the neutralizing substances in yoghurt made using neutralized milk.
