摘要：In this research, relationship between the acidity values of White pickled cheese, determined (i) by titrating the unfiltered samples, after suppressing thoroughly with distilled water (method A) or (ii) by titrating the filtrate, after suppressing and filtrating (method B), were statistically investigated. Titratable acidity values which were determined by the method A were found higher than those, determined by the method B, in all samples. Correlation coefficient, regression coefficient and regression equation for the titratable acidity values determined by the two methods (A, B) were as follows, respectively: r= +0.92, byx= 0.4973. l= -0.0123+0.4973x.
