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A new procedure for measuring and controlling dry matter content in soft, low-fat cheeses

A new procedure for measuring and controlling dry matter content in soft, low-fat cheeses

Technique Laitiere (960): 11-13

The method uses the measurement of viscosity as an indication of TS content. An industrial viscometer (Viscoflux by Seres) is connected to the discharge pipe of the cooling tank leading from the separator. A temp. probe is inserted in the viscometer outlet. Results of observations made over 3 months on 53 samples of soft cheeses are reported. Required TS content was either 13.5 or 16.5%.

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Accession: 001038882

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