Determination of the weight fraction of dry substance and moisture contents in milk, cultured milk drinks, sour cream, ice-cream, cheeses, curds and curd products, and butter.
The idea of the techniques for determining the weight fraction of moisture contents and dry substance as per the GOST 3626−73 is based on drying the sub-sample of the product being examined at a constant temperature and further weighing of the dry residue. During analysis, laboratory scales of Class II of precision and a drying cabinet are used.
