Gas Chromatographic Determination of Water Content in Commercial Cheese

摘要

ABSTRACTThe water content of commercial cheese was determined by a gas chromatograph equipped with a DBWAX fused‐silica megabore column and a thermal conductivity detector. Cheese samples were homogenized with acetone and centrifuged. The supernatants were directly analyzed for water by gas chromatography. Water content of commercial cheese varied from 23.4 in Cheddar to 81.2 in Cottag