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A study in the rapid detection of moisture in cheese by microwave heating

Authors: R.M. Shanley and G.W. Jameson


A modified domestic microwave oven was used for rapid determination of the moisture contents of 19 cheese and cheese products, from moisture levels in the range 16-78%. For 16 of the samples, the results did not differ significantly from those obtained by a reference method. Minimum heating conditions varied with the type of cheese. Cheddar, for example, required microwave heating for 6 min in an oven previously heated to 45°C. A final 2 min period of restive heating was used for all products. Results using the new method exhibited greater variation than those from the reference method. The method is suitable for simultaneous assay of multiple samples.

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