Gas chromatographic determination of water content in commercial cheese
1990
Yeo, H.C.H. | Shibamoto, T.
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.
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