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A Rapid High-Temperature Method for Determining Moisture in Cheese

Authors: S. Bakalor


A rapid high-temperature method was developed for determining moisture on 1 g samples of cheese by treating before drying with 0.5 ml 6% tri-sodium citrate solution. Heating at 190°C was conducted on a thermostatically-controlled hot-plate for 5 to 6 minutes, using throw-away rectangular aluminium foil dishes and stirrers. Agreement with the standard method on 28 to 30 samples of varying age was highly significant.

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