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A rapid method for the determination of the dry matter and fat content of cheese and processed cheese


A rapid method for the determination of the dry matter and fat content of cheese and processed cheese



Milchwissenschaft 27(2): 73-75



ISSN/ISBN: 0026-3788

In the method described, DM and fat content in cheese can be determined in <10 min, using a modified micro-wave oven, and in -35 min, using NMR, respectively. 5-10 g cheese are weighed into an extraction thimble and covered; the thimble on a stand is placed in a microwave oven set first to low power, which is raised continuously or stepwise to give a drying time of 3-6 min.

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Accession: 014320287

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Related references

Determination of the dry matter content of cheese and processed cheese: Reference method. German Federal Re ic Standard (DIN 10 314): 2, 1981

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