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for dairy analysis > Acidimeters

       Acidimeter


Acidimeters are used to determine the Dornic acidity of milk.
There are two types: 35°D and 100°D.

Principle of the Dornic Method:
By measuring the acidity of the milk or of the whey, we are indirectly measuring the activity of the lactic acid bacteria in the milk.

This activity conditions in particular the manufacturing and the maturing of cheeses.


Spare parts of the acidimeter:
- automatic burette
- vial
- bulb

Référence Dornic degres Observation
AC0035 35° Dornic in 1degrees complet - flask 500ml
AC00355 35° Dornic in 1/2 degrees complet - flask 500ml
AC0050 50° Dornic in 1degrees complet - flask 500ml
AC0100 100° Dornic in 1degrees complet - flask 500ml
AC0150 150° Dornic in 1 degrees complet - flask 500ml
B00035 35°D in 1 degrees Burette only
B000355 35°D in 1/2 degrees Burette only
B00050 50°D in 1 degrees Burette only
B00100 100°D in 1 degrees Burette only
B00150 150°D in 1 degrees Burette only

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