AOAC Official Method 935.42 Ash of Cheese Gravimetric Method
First Action 1935
Final Action
Weigh 3–5 g prepared test portion, 955.30 (see 33.7.02), into Pt dish, place on steam bath, and dry ca 1 h. (If cheese is high in fat, place small amount of absorbent cotton in dish.) Ignite cautiously to avoid spattering and remove burner while fat is burning. When flame ceases, complete ignition in furnace at £550°C, cool, and weigh.
References: JAOAC 18, 401(1935); 20, 339(1937).
