Determination of Moisture in Cheese and Cheese Products
نویسندگان
چکیده
منابع مشابه
Determination of moisture in cheese and cheese products.
Variables related to oven-drying samples of cheese and cheese products to determine moisture content were examined to provide more efficient and reproducible methods. Over 6500 samples of cheese were analyzed in an effort to modify the current AOAC procedure. The gravity atmospheric oven was unsuitable for use in accurate moisture analysis because of wide temperature differentials within the ov...
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Data were accumulated during interlaboratory trials for cheese moisture determination from laboratories using officially recognized methods: AOAC; International Dairy Federation, and Standard Methods for the Examination of Dairy Products (SM). In one trial, ranges of means of 5 cheeses were 0.67, 0.56, and 0.19% for 5, 9, and 8 laboratories, respectively. The lower ranges for the SM method were...
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There is a demand in the dairy industry for instruments which can provide real-time information about the moisture content of cheese during manufacture. This paper describes progress in the development of microwave-based equipment for such an application. Results from a permittivity survey are described, and a six-port network is evaluated for use as a reflectometer. Possible sensors are discus...
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Phadungath, C. Cream cheese products: A review Songklanakarin J. Sci. Technol., 2005, 27(1) : 191-199 Cream cheese is a soft fresh acid-coagulated cheese product, which is acidified by mesophilic lactic acid starter culture, i.e. Lactococcus and Leuconostoc. Cream cheese products are categorized into two main types based on the different fat content in the initial mix and the final composition....
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Cheese is the most complex of the dairy products, involving chemical, biochemical and microbiological processes. The steps in all cheesemaking include milk acidification, milk coagulation, whey removal, packaging and storage. Most cheesemaking also includes heating the cheese curd and salting the curd. Even slight changes in these processes can lead to significant differences in the final chees...
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ژورنال
عنوان ژورنال: Journal of AOAC INTERNATIONAL
سال: 2001
ISSN: 1060-3271,1944-7922
DOI: 10.1093/jaoac/84.2.570