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A Comparison of the Volatile-Solvent Method with the Vacuum-Oven Method for Determining Moisture Content of Cheese

George P. Sanders

From the Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture

ABSTRACT

Toluene removes moisture rapidly without causing undue charring or decomposition of the material and is recommended as a very satisfactory distilling liquid.

Coating the corks with collodion, correcting for the density of water, and using a paraffin or glycerine bath at 140° to 150°C, axe improvements which increase the efficiency and accuracy of the distillation method.

This method gives results for cheese which are slightly higher than the results obtained by the vacuum-oven method. It is considered undesirable to boil the material more than one and one-half hours when the rate of boiling is properly regulated.

Closer checks are obtained on duplicate samples by the vacuum-oven method than by the distillation method. The latter method is much more rapid and is very accurate for determinations on cheese.

Aknowledgement is made to Paul D. Watson of thes laboratories for suggesting the use of collodion for coating the corks in makinf distillation tests and for other valuable suggestions; and to K. J. Matheson, who had charge of the manufacture of the Swiss cheese upon which the determinations were made.