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Determination of Fat, Moisture, and Salt in Hard Cheese

✍ Scribed by Wilster, G.H.; Price, W.V.; Morris, A.J.; Goss, E.F.; Sanders, G.P.

Book ID
122449419
Publisher
American Dairy Science Association
Year
1937
Tongue
English
Weight
390 KB
Volume
20
Category
Article
ISSN
0022-0302

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The determination of moisture and fat in processed cheese is a common and regular requirement in the manufacture of this foodstuff, and near-infrared spectrometry in the shortwavelength region (700Β±1200 nm) can provide the basis for a suitable on-line and off-line quantitative analytical methodology