Cheese analysis

B Stancher, F Zonta. High performance liquid chromatographic determination of carotene and vitamin A and its geometric isomers in foods. Applications to cheese analysis. J Chromat 238.217-225, 1982. 

Chemical and Instrumental Approaches to Cheese Analysis Anand Subramanian and Luis Rodriguez-Saona... 

Analysis of cheese composition, including moisture, protein, fat, ash, and salt, is usually conducted according to the methods published by ISO, IDF, or AO AC. Some of the standard methods available for cheese analysis are summarized in Table 5.1 and briefly discussed below. Additional information may be found elsewhere (Nielsen, 2003 Nollet, 2004). 

Hall and De Thomas (24) described the development of spectroscopic models for the on-line analysis of fat in milk and cheese and moisture in butter and cheese. For fluid milk analysis, the process interface consisted of an interactance immersion probe inserted into a pipe. This probe was usefui for minimally scattering fluid streams as it reflected light that passes through the sample back to the fibers, providing a double pass through the sample. For butter analysis, the process interface consisted of two probes mounted at 180° to each other welded to the pipe at the end of the creamer. For process cheese analysis, transmission probes were positioned in a process pipe with sapphire windows. 

J. F. Frank, G. S. Birth. Application of near infrared reflectance spectroscopy to cheese analysis./Dairy S ci 65 1110-1116, 1982. 

D.A.Biggs, Applications of Infrared Instrumentation in Cheese Analysis, Proc. 1st Biennial Marschall Int. Cheese Conference, Madison, Wisconsin, 1979, pp. 409-A14. 

---