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Journal of Dairy Science Vol. 72 No. 10 2777-2781
© 1989 by American Dairy Science Association ®
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Rapid, Inexpensive Microwave Oven Method for Total Solids Determination in Fluid Dairy Products1

D. J. Dzurec2 and P. Baptie3

Dairymens Division, Oberlin Farms Dairy, Inc., Cleveland, OH 44111

ABSTRACT

Total solids determination in foods is one of the most often used tests in quality control. For some fresh fluid dairy products, total solids testing is one of a few analytical tests used prior to packaging and distribution. Traditional gravimetric, hot air drying oven methods take several hours to complete. Microwave methods only take several minutes, but automated microwave drying equipment may be prohibitively expensive. A suitable alternative is commercially available microwave oven and analytical balance, which is one-tenth the cost of the automated equipment

A 1-g sample is evenly distributed in the bottom of a predried, tared styrofoam cup, 5.5 cm diameter and 5.5 cm tall. The sample is dried for 10 min at 520 W power, cooled in a desiccator, and weighed. Total solids is determined by difference.

At least 100 samples each of the following products were tested in duplicate: sour cream; cottage cheese dressing; and ice cream, ice milk, and sherbet mixes. Total solids results for these products obtained by the microwave method were compared with control results from a standard hot air oven total solids method. Total solids mean values from experimental and control groups were almost exactly the same. No statistically significant difference was found between methods for any of the products.

FOOTNOTES

1 Salaries and research support are provided by state and federal funds appropriated to the Ohio Agricultural Research and Development Center, Ohio State University, manuscript 131-89.

2 Present address: Department of Food Science and Technology, The Ohio State University, Columbus 43210.

3 Present address: Miceli Dairy, Cleveland, OH 44104.






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Copyright © 1989 by the American Dairy Science Association ®.