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Journal of Dairy Science Vol. 49 No. 1 115-117
© 1966 by American Dairy Science Association ®
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Salt Analysis of Cheese by a Simplified Method

T. I. Hedrick and S. H. Schanderl

Department of Food Science, Michigan State University, East Lansing

ABSTRACT

The test-strip method offers a simple means of testing several types of cheese for sodium chloride content. Coefficient of correlations with AOAC method was 0.98 for Edam, Mozzarella, and Trappist, 0.91 for Brick, 0.87 for Blue, and 0.83 for Cheddar. Test-strip has merit for routine control of cheese production in the plant and for plants with relatively unskilled technicians.






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Copyright © 1966 by the American Dairy Science Association ®.