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Determination of total solids in dairy products using the microwave‐oven method
Author(s) -
MARQUEZ MAGDALENA FERNANDEZ,
RUIZ BELEN GARCIAVILLANOVA,
RUIZLOPEZ MA. DOLORES
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01379.x
Subject(s) - microwave oven , food science , whole milk , dairy industry , microwave , total dissolved solids , milk products , chemistry , environmental science , engineering , environmental engineering , telecommunications
Summary Microwave‐oven and air‐oven methods were compared in the determination of total solids in various dairy products (plain yogurt, flavoured yogurt, soft cheese, aged cheese and butter). the microwave‐oven method considerably reduced drying time. For the cheeses and butter the drying times were 10 and 20 min respectively. Precision levels were not satisfactory in the case of yogurts.