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Gas Chromatographic Determination of Water Content in Commercial Cheese
Author(s) -
YEO H.C.H.,
SHIBAMOTO T.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb01629.x
Subject(s) - chromatography , gas chromatography , acetone , chemistry , thermal conductivity detector , chromatography detector , high performance liquid chromatography , organic chemistry
The water content of commercial cheese was determined by a gas chromatograph equipped with a DBWAX fused‐silica megabore column and a thermal conductivity detector. Cheese samples were homogenized with acetone and centrifuged. The supernatants were directly analyzed for water by gas chromatography. Water content of commercial cheese varied from 23.4% in Cheddar to 81.2% in Cottage.