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Reliability in routine chemical analyses of dairy products



Reliability in routine chemical analyses of dairy products



Meieriteknikk (8): 45-48



Typical sources of error in routine analysis of dairy products are discussed under 3 headings: sampling and sample preparation; choice of methods; and technique and equipment. The errors which can arise in sampling are illustrated by diagrams which show how widely the pH and the contents of salt, DM, fat in DM, propionic acid, acetic acid, butyric acid and soluble N can vary in different parts of a 4-week-old Jarlsberg cheese.

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Accession: 000734816

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