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Rapid methods for fat determination of Feta cheese

, : Rapid methods for fat determination of Feta cheese. Australian Journal of Dairy Technology 32(2): 66-67

The fat content of Feta cheese was measured by (i) the standard method (ii) the Babcock method and (iii) by the photometric Milko-Tester method. The cheese emulsion used for the tests was prepared from 18 g cheese mixed with 18 ml 10% (w/v) EDTA sodium salt, and homogenized (after addition of 70 ml water at 40 deg C) in an Ultra Turrax TP45/N colloidal mill for 20-25 s at 4000-4500 rev/min, and for a further 10-15 s after washing the Ultra Turrax head with 20 ml water.


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