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In Situ Identification of Crystals on Process Cheese by X-ray Diffraction

Inorganic Research Department, Monsanto Company, St. Louis, Missouri

ABSTRACT

A rapid and accurate method for in situ identification of crystals on process cheese has been developed using X-ray diffraction. Sufficient crystals were developed on process cheeses made with 3.0% anhydrous trisodium phosphate as the emulsifier and 2.0% sodium chloride. Discs of cheese containing crystals are mounted in the X-ray specimen holder and are placed in the diffractometer for direct analysis. Diffraction patterns from crystals in situ and crystals mulled in Nujol were nearly identical and corresponded with the ASTM index card for the -form of disodium phosphate dodecahydrate. Phosphorus content and ignition losses of crystals from cheese correspond very closely to the theoretical values for disodium phosphate dodecahydrate.