Abstract
SummaryWater contents in the range 1–5% for skim milk powder and 77–81% for cottage cheese curds have been determined quantitatively by pulsed nuclear magnetic resonance methods. The procedures fro establishing optimum operating conditions for a commercial pulsed NMR process analyser are described, and temperature‐dependences of the analytical results are given. For skim milk powders, inegrated measurement times of 72 sec per sample gave a standard deviation of 0.2% water, while at the other end of the range the cottage cheese samples yielded 0.3% standard deviastion in the water content with measurement times of 10 sec per sample. The results demonstrate the versatility of the pulsed NMR technique for analysis of food products over a very wide range of water contents.
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