DETERMINATION OF TOTAL SOLIDS IN DAIRY-PRODUCTS USING THE MICROWAVE-OVEN METHOD

Authors
MARQUEZ MF GARCIA B RUIZ V RUIZLOPEZ MAD
Citation
Mf. Marquez et al., DETERMINATION OF TOTAL SOLIDS IN DAIRY-PRODUCTS USING THE MICROWAVE-OVEN METHOD, International journal of food science & technology, 30(3), 1995, pp. 307-310
Citations number
6
Categorie Soggetti
Food Science & Tenology
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
30
Issue
3
Year of publication
1995
Pages
307 - 310
Database
ISI
SICI code
0950-5423(1995)30:3<307:DOTSID>2.0.ZU;2-9
Abstract
Microwave-oven and air-oven methods were compared in the determination of total solids in various dairy products (plain yogurt, flavoured yo gurt, soft cheese, aged cheese and butter). The microwave-oven method considerably reduced drying time. For the cheeses and butter the dryin g times were 10 and 20 min respectively. Precision levels were not sat isfactory in the case of yogurts.