Variability of moisture content in cheddar cheese
1994
Emmons, D.B. (Centre for Food and Animal Research, Ottawa (Canada))
Control of moisture in Cheddar cheese is important in the control of yield and quality. Examples are given of differences among factories in moisture levels and in variability among and within vats. Within-vat variability among 290-kg blocks of Cheddar cheese was found to be related to variability in salt content, that is, uneven distribution of salt on the Cheddaring table. In one trial, the mean ranges of moisture and salt among blocks within vats were 1.80 and 0.44 percent with mean standard deviations among blocks within vats of more or less 0.51 and more or less 0.16, respectively. In a second trial in nine vats, the ranges were 0.92 and 0.25 percent and mean standard deviations, more or less 0.34 and more or less 0.09, respectively. Uniform application of salt would help a lot in producing cheese of uniform moisture content within vats. As a planning strategy for sampling cheese in experiments, it is better to oversample for composition to allow for variations that are higher than expected.
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