Determination of moisture in dairy products by near infra-red absorption of methanol extracts

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Abstract
Summary Absorbance measurements at the 1·93 μm water band on methanol extracts from butter, cheese and dried milk enabled moisture contents to be determined with coefficients of variation of 1·0, 1·1 and 2·0%, respectively. Butter, cheese and cheese curd analyses could be completed within a few minutes, but a 2-h standing period was required for dried milk to overcome difficulties associated with lactose precipitation.