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A Comparative Study of Methods of Determining the Moisture Content of Cheddar Cheese

II. The Steam Oven Method at High Pressure and the Olive Oil Methods^*

Department of Dairy Husbandry, Michigan State College, East Lansing

ABSTRACT

A comparison was made between the steam oven method operating at approximately 85 pounds pressure; the regular olive oil method, in which 5 grams of cheese are placed in olive oil and heated to dryness directly over a small gas flame; and the modified olive oil in which sodium chloride is added to the cheese-olive oil mixture to prevent spattering and sticking of the cheese. The results showed the olive oil method to give values averaging approximately 0.35 per cent lower than the oven method, whereas the salt-olive oil procedure gave results which averaged within 0.1 per cent of those secured by the steam oven.

Either of these oil methods appear to give results which, on the basis of these comparisons with the steam pressure oven method, would be accurate enough for all practical purposes. Further, the oil methods have the distinct advantage of requiring less time than the oven procedure, since the test may be completed within 20 to 30 minutes, especially when the modified procedure is followed.

The modified oil method has greater applicability than the regular olive oil method since (a) it permits more rapid heating and drying due to the fact that the particles of cheese do not lump together, (b) it prevents the cheese from sticking to the bottom of the pan during the heating process, and (c) it has permitted practically all of the Cheddar cheese samples thus far encountered to be analyzed without experiencing the difficulty with spattering which occurs frequently with the regular oil method. However, during some recent trials, two samples of cheese did not lend themselves to moisture determination by the modified oil method because of spattering. Both of these samples were abnormally high in moisture which may account for their behavior.

Although this and the previous paper have dealt with the use of olive oil in the open flame test, other oils with higher volatilization points may be superior to the olive oil for this method of moisture analysis. It was observed in the trials reported that some volatilization of the olive oil did occur during heating, resulting in the formation of a disagreeable odor. This slight volatilization, however, did not appear to have any appreciable influence on the moisture results. Several trials have since been carried out using cottonseed oil, and indications are that this oil may be superior to olive oil for the moisture test. It has a higher volatilization point and is considerably less expensive. Mineral oil is less satisfactory since it requires a relatively low temperature for volatilization.

^* Authorized as Mich. Agric. Exp. Sta. Jour. Article No. 308 (n. s.).