Movement of moisture in refrigerated cheese samples transferred to room temperature.
When cheese samples refrigerated at 4 degrees C in 120 mL plastic tubs were transferred to room temperature at 23 degrees C, moisture began to move from the warmer surface to the cooler interior; the difference after 1 h was 0.2-0.4%. Others had observed that moisture moved from the interior of warmer blocks of cheese to the cooler surface during cooling at the end of cheese manufacture. In loosely packed cheese prepared for analysis, part of the moisture movement may have been due to evaporation from the warmer surface and condensation on the cooler cheese. It is recommended that cheese be prepared for analysis immediately before weighing. Cheese samples that have been refrigerated, as in interlaboratory trials, should also be remixed or prepared again.
Emmons
D B
DB
Food Research Program, Research Branch, Agriculture and Agri-Food Canada, Guelph, ON.
Bradley
R L
RL
Campbell
C
C
Sauvé
J P
JP
D002611:Cheese / Q000032:analysis*; D005519:Food Preservation; D006813:Humidity; D012034:Refrigeration; D013696:Temperature; D014867:Water / Q000032:analysis
D014867:Water