Abstract
Mineral analysis of cheese products is a labor- and time-intensive process. Pretreatment using dry or atmospheric wet ashing to decompose organic matter before measurement on a spectrometer can take more than 24 h to complete. Samples of low-moisture, part-skim mozzarella (LMPS) cheese were digested using microwave-accelerated digestion (MAD) and conventional dry ashing. A comparison of 23 samples, in duplicate, was performed to determine equivalency. A two one-sided test (TOST) analysis showed that the confidence intervals were within acceptable differences for standard method variation (less than 70 mg/100 g per International Dairy Federation method 119:2007). Bias was observed for the quantification of sodium in microwave-digested samples, averaging 14 mg/100 g higher. Based on the TOST criteria, we concluded that the methods are equivalent.
Highlights
Low-moisture, part-skim mozzarella samples digested by microwave-accelerated digestion (MAD) and dry ashing pretreatments were equivalent
Cheese samples are subjected to a 16-h ashing protocol (10 h of ramp time to 550°C followed by a 6-h hold) in addition to cooling, according to the International Organization for Standardization-International Dairy Federation (ISO-IDF) method 119:2007 (IDF, 2007)
The sodium concentrations measured by dry ashing analysis ranged from 447 to 908 mg/100 g of LMPS
Summary
Cheese composition affects dielectric properties of food and can require modification of microwave parameters to achieve complete digestion Low-moisture, part-skim mozzarella samples digested by MAD and dry ashing pretreatments were equivalent Samples of low-moisture, part-skim mozzarella (LMPS) cheese were digested using microwave-accelerated digestion (MAD) and conventional dry ashing.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
