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2014
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“…It has been pointed out that the Karl Fischer method applied to ordinary skim or whole milk powders does not include all of the water of crystallation of the lactose; the new "instant" milk powders of a more crystalline nature should show moisture values by this method closer to those obtained by oven drying (160). The Karl Fischer procedure has been applied to the determination of moisture in roasted coffee (254) and in chocolate (271).…”
mentioning
confidence: 99%
“…It has been pointed out that the Karl Fischer method applied to ordinary skim or whole milk powders does not include all of the water of crystallation of the lactose; the new "instant" milk powders of a more crystalline nature should show moisture values by this method closer to those obtained by oven drying (160). The Karl Fischer procedure has been applied to the determination of moisture in roasted coffee (254) and in chocolate (271).…”
mentioning
confidence: 99%
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