Excerpt:
The reversion of neutralized honey or honey solutions toward their original acid condition has been previously noted by Osborn (quoted by Walton (1». It is a source of difficulty in determining the acidity of honey and has been encountered in attempts to provide a partly neutralized honey for commercial baking use (2). Cocker (3) has ascribed this drifting of pH to production of acid in honey by enzyme action, though his observations on the absence of the phenomenon in boiled honey solutions have not been substantiated in our laboratory.
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