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Determination of moisture in dairy products by near infra-red absorption of methanol extracts

Published online by Cambridge University Press:  01 June 2009

J. D. S. Goulden  and
D. J. Manning
J. D. S. Goulden
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
D. J. Manning
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

Absorbance measurements at the 1·93 μm water band on methanol extracts from butter, cheese and dried milk enabled moisture contents to be determined with coefficients of variation of 1·0, 1·1 and 2·0%, respectively. Butter, cheese and cheese curd analyses could be completed within a few minutes, but a 2-h standing period was required for dried milk to overcome difficulties associated with lactose precipitation.

Type
Original Articles
Information
Journal of Dairy Research , Volume 37 , Issue 1 , February 1970 , pp. 107 - 112
Copyright
Copyright © Proprietors of Journal of Dairy Research 1970

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References

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