Capabilities of automated Karl Fischer titration combined with gas extraction for water determination in selected dairy products |
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| Authors: | G. Merkh R. PfaffH.-D. Isengard |
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| Affiliation: | University of Hohenheim, Institute of Food Science and Biotechnology, D-70593 Stuttgart, Germany |
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| Abstract: | The water content of different types of butter, processed cheeses and hard cheese was determined by classical oven drying, manual Karl Fischer titration and a combination of water release by heating and transferring the released water in a dried air stream into a Karl Fischer titration cell. This technique is also referred to as gas extraction of the water or combined method. |
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| Keywords: | Dairy products Water content Oven drying Karl Fischer titration Gas extraction Automation |
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