Author:
Hester R. E.,Quine D. E. C.
Abstract
SummaryA small process analyser employing the pulsed nuclear magnetic resonance technique has been used to determine both water and fat contents of milk powder and cottage cheese samples. The procedures used for establishing and eliminating cross-interferences in these analyses are described. For milk powders, water and fat contents in the ranges 1–5 and 0·5–25 % respectively were determined with standard deviations of 0·20 % water and 0·64 % fat. Cottage cheese samples with water and fat contents in the ranges 77–81 and 2–7 % respectively were determined with standard deviations of 0·30 % water and 0·16 % fat.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Reference10 articles.
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3. Fully automated determination of solid fat content by pulsed NMR
4. British Standards Institution (1968). B.S. No. 1743.
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