caa a22 4500 463191374 CHVBK 20180406164910.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s10973-006-7948-9 doi (NATIONALLICENCE)springer-10.1007/s10973-006-7948-9 Heat capacity of cheese [Elektronische Daten] Determination or calculation? [S. Heidenreich, T. Langner, H. Rohm] The heat capacity of several samples of hard cheese, semi-hard cheese and soft cheese was determined by conventional differential scanning calorimetry (DSC) and by temperature modulated DSC. Additionally, the gross composition of the cheeses was analysed, and equations from the literature were used to calculate the heat capacity therefrom. Both analytical methods were suitable to determine the heat capacity of the cheese samples whereas only one out of three equations proposed for the calculation of the heat capacity of foods from composition data led to results which were comparable with analytical data. As the equation coefficients for particular constituents are responsible for the deviations in the calculated heat capacities the differences between calculated and measured values increase with a decreasing moisture content of the cheeses. Springer Science+Business Media LLC, 2007 cheese nationallicence DSC nationallicence heat capacity nationallicence MDSC nationallicence Heidenreich S. Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01069, Dresden, Germany aut Langner T. Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01069, Dresden, Germany aut Rohm H. Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01069, Dresden, Germany aut Journal of Thermal Analysis and Calorimetry Springer US; http://www.springer-ny.com 89/3(2007-09-01), 815-819 1388-6150 89:3<815 2007 89 10973 https://doi.org/10.1007/s10973-006-7948-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s10973-006-7948-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Heidenreich S. Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01069, Dresden, Germany aut NATIONALLICENCE 700 1- Langner T. Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01069, Dresden, Germany aut NATIONALLICENCE 700 1- Rohm H. Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01069, Dresden, Germany aut NATIONALLICENCE 773 0- Journal of Thermal Analysis and Calorimetry Springer US; http://www.springer-ny.com 89/3(2007-09-01), 815-819 1388-6150 89:3<815 2007 89 10973 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer