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Determination of Fat, Moisture, and Salt in Soft Cheese

The Subcommittee for the Analysis of Cheese, A. D. S. A.

ABSTRACT

Methods for determining the fat, moisture and salt contents of hard cheese were reported by the committee in 1936. They were published in Volume XX, No. 1, of the JOURNAL OF DAIRY SCIENCE.

The methods outlined below are applicable in analyses of such varieties as Limburger, Brick, Roquefort, Bel Paese, cottage, Neufchatel, cream, Camembert, etc., or such varieties as are characteristically sticky. In analyzing samples of cheese which are more firm in texture, the methods previously outlined for hard cheeses (1) are used. All analyses should be made in duplicate.

1. Sampling:

When the cheese can be cut, take a narrow wedge-shaped segment reaching from the outer edge to the center. If the loaf or block is small, cut it through the center and remove a slice of suitable thickness to provide a sufficient amount of sample, from the freshly cut surface. If the cheese, or the contents of a package, is too small for obtaining a slice the whole cheese or the total contents of the package must be used.