A study concerning the possibility of using thermoanalyticaltechniques for the determination of water and ashes in cheese has been carried out in comparison with the officialmethods of analysis. AsoftItaliancheese, fiordilatte (a kind of mozzarella cheese), has been studied. Seven different brands including those most widely available have been analysed by both methods and the results were compared and discussed. The discussion has been supported by dehydration kinetic studies. Finally, the ageing of the cheese has been studied and discussed.
THERMOANALYTICAL TECHNIQUES APPLIED TO THE ANALYSIS OF AN ITALIAN SOFT CHEESE - A CRITICAL COMPARISON WITH THE OFFICIAL METHODS OF ANALYSIS / Curini, Roberta; D'Ascenzo, Fabrizio; Lucchetti, Mc; Wendlandt, Ww. - In: THERMOCHIMICA ACTA. - ISSN 0040-6031. - STAMPA. - 144:2(1989), pp. 301-312. [10.1016/0040-6031(89)85111-1]
THERMOANALYTICAL TECHNIQUES APPLIED TO THE ANALYSIS OF AN ITALIAN SOFT CHEESE - A CRITICAL COMPARISON WITH THE OFFICIAL METHODS OF ANALYSIS
CURINI, Roberta;D'ASCENZO, FABRIZIO;
1989
Abstract
A study concerning the possibility of using thermoanalyticaltechniques for the determination of water and ashes in cheese has been carried out in comparison with the officialmethods of analysis. AsoftItaliancheese, fiordilatte (a kind of mozzarella cheese), has been studied. Seven different brands including those most widely available have been analysed by both methods and the results were compared and discussed. The discussion has been supported by dehydration kinetic studies. Finally, the ageing of the cheese has been studied and discussed.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
