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Comparison of AOAC, Microwave and Vacuum Oven Methods for Determining Total Solids in Milk
1California Department of Food and Agriculture, 1220 N Street, Sacramento, California 95814.
Abstract:
A collaborative study was conducted on fluid milk for total solids measurement by a microwave oven and the AOAC method. The microwave oven method performed better than the AOAC method in repeatability and reproducibility of total solids measurement. In addition, comparative tests of the AOAC, microwave and vacuum oven methods showed high correlation coefficients between the methods. It was also observed that the microwave and vacuum oven methods consistently measured about 0.2% higher in total solids than did the AOAC method. This tendency may be attributed to the browning which occurred with the AOAC method.
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