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Quantitative analysis of food products by pulsed nuclear magnetic resonance II. Simultaneous analysis of water and fat in milk powder and cottage cheese

Published online by Cambridge University Press:  01 June 2009

R. E. Hester  and
D. E. C. Quine
R. E. Hester
Affiliation:
Department of Chemistry, University of York, York, Y01 5DD
D. E. C. Quine
Affiliation:
Department of Chemistry, University of York, York, Y01 5DD
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Summary

A 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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 44 , Issue 1 , February 1977 , pp. 125 - 130
Copyright
Copyright © Proprietors of Journal of Dairy Research 1977

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References

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