Rapid determination of moisture/solids and fat in dairy products by microwave and nuclear magnetic resonance analysis.

نویسندگان

  • Gary Cartwright
  • Bobbie H McManus
  • Timothy P Leffler
  • Cindy R Moser
چکیده

A peer-verified method is presented for the determination of percent moisture/solids and fat in dairy products by microwave drying and nuclear magnetic resonance (NMR) analysis. The method involves determining the moisture/solids content of dairy samples by microwave drying and using the dried sample to determine the fat content by NMR analysis. Both the submitting and peer laboratories analyzed various dairy products by using a CEM SMART system (moisture) and the SMART Trac (fat). The samples included milks, creams, ice cream mix, sour cream, yogurt, cream cheese, and mozzarella, Swiss, and cheddar cheeses. These samples represented a range of products that processors deal with in daily plant operations. The results were compared with moisture/solids and fat values derived from AOAC-approved methods.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

The Rapid Determination of Fat and Moisture in Foods by Microwave Drying and NMR Analysis

Fat and moisture analysis by microwave drying and nuclear magnetic resonance (NMR) is a direct method that yields accurate results in minutes without solvents or the frequent calibration required by indirect methods such as near infrared (NIR) or Fourier transform infrared (FTIR). In the past, NMR was unreliable for determining fat content in foods because the signal from moisture present in th...

متن کامل

FOOD COMPOSITION AND ADDITIVES Rapid Determination of Moisture and Fat in Meats by Microwave and Nuclear Magnetic Resonance Analysis

A peer-verified method is presented for the determination of percent moisture and fat in meat products by microwave drying and nuclear magnetic resonance (NMR) analysis. The method involves determining the moisture content of meat samples by microwave drying and using the dried sample to determine the fat content by NMR analysis. Both the submitting and peer laboratories analyzed 5 meat product...

متن کامل

Determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis: collaborative study.

Ten laboratories participated in a collaborative study to determine the total moisture and fat in raw and processed meat products by microwave drying and nuclear magnetic resonance (NMR) spectroscopy. Meat products were prepared following the AOAC Method and analyzed using CEM Corp.'s SMART Trac Moisture and Fat Analysis system. SMART Trac provides moisture results by measuring the weight loss ...

متن کامل

Determination of Selected Parameters of Quality of the Dairy Products by NIR Spectroscopy

RŮŽIČKOVÁ J., ŠUSTOVÁ K. (2006): Determination of selected parameters of quality of the dairy products by NIR spectroscopy. Czech J. Food Sci., 24: 255–260. The possibility of the application of near-infrared spectroscopy to the analysis of the selected parameters of quality of the dairy products was followed. The contents of solids and fat, as well as pH in yoghurts (also the titrable acidity)...

متن کامل

Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics

Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:
  • Journal of AOAC International

دوره 88 1  شماره 

صفحات  -

تاریخ انتشار 2005