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Infrared analysis of 'Doce de Leite' with the Milko Scan 104

Infrared analysis of 'Doce de Leite' with the Milko Scan 104

Revista do Instituto de Laticinios Candido Tostes 38(228): 11-19

Doce de Leite was dispersed in water at 25 g/100 ml before analysis of composition by the IR Milko Scan 104. The mean differences between duplicate determinations of fat, protein, total sugars and TS in the undiluted product (12 samples) were 0.032, 0.032, 0.136 and 0.332; corresponding s.d. of differences were 0, 0, 0.011 and 0.044.

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