A disadvantage of both tested methods was that in order to deliver accurate results, sound velocity had to be determined in the fraction containing all ingredients other than water and fat (protein þ others) for all product groups. The above procedure requires additional time and effort, which implies that under specific circumstances, both methods could fail to produce rapid
results. Presumably, the measured sound velocity values could be used to estimate the composition of other products from the same group, but additional tests are needed to verify this hypothesis.