Détermination rapide de l'extrait sec des fromages à l'aide d'un four à micro-ondes

RAPID MICROWAVE OVEN DETERMINATION OF THE DRY MATTER CONTENT IN CHEESE An experiment was carried out todetermine the repeatability and accuracy of the dry matter determination of cheese with the microwave aven instrument TMS Checker K 375 A (Anritsu Co. Japon). Sixt Y one samples of various type of cheeses (fresh lactic cheese, soft cheese semi-harâ and hard cheese) ranging from 19.9 % ta 62.8 % dry matter, were analysed with the microwave oven (4 replicates) and with the reference drying aven method (2 replicates). The coefficient of variation of repeatability is on an average 0.26 % for the microwave and varies [rom. 0.28 % for high moisture content cheese ta 0.10 % for low moisture content cheese, for the reference method. The standard deviation of accuracy of the microwave aven, calculated [rom. the algebraic mean differences between the two methods is 0.27 % dry matter content, indicating a 95 % confidence interval of ± 0.54 % for the estimated true value. In a field experiment, it has been demonstrated that the TMS Checker is a useful tool for checking rapidly the variation of soft