A method that uses Gerber fat testing equipment to measure free oil in melted Mozzarella cheese was developed and evaluated. Recovery of butteroil added to Mozzarella cheese samples was virtually complete. Coefficients of variation (six replicates) for three cheese samples were 3.26, 3.56, and 3.89%. The test was used to measure free oil formation in Mozzarella cheese during 3 wk refrigerated storage.
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Kindstedt et al. (1991) studied this question.
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