Sampling Barrel Cheese For Moisture Analysis: Comparison Of Methods

Open Access
Publisher Website
Google Scholar
Abstract
Fifty-four steel and 18 fiber barrels of cheese were sampled by the conventional plug method and the samples were analyzed for moisture. These same barrels were sliced vertically through the center, and 72 samples were taken from one exposed surface and analyzed. Finally, all of the remaining cheese from the barrel was ground, blended, and sampled for moisture analysis. Results on the 72 samples obtained from the exposed surface of the sliced cheese were used to create a moisture profile of the barrel cheese. The blended samples were used to establish the "true" moisture content of the cheese. Statistical analysis of the data revealed a bias in the conventional plug sample values compared with the true moisture values. Computer simulation experiments conducted on the profile data suggested an alternative sampling site that could provide measurements with less bias. A verification study was conducted with 40 steel and 12 fiber barrels. These barrels were sampled by the conventional plug method, a new method, and the blending method used previously. Statistical evaluation of the data revealed a potential reduction in bias of 1.7 and 0.5% for steel and fiber barrels, respectively.

This publication has 0 references indexed in Scilit: