Nuclear magnetic resonance was used to follow the decrease in moisture in curd cooled to solidify the fat as whey was exuded. The results did not correlate closely with those of moisture determinations by drying at 98 °C partly because of the relaxing effect of the solid curd structure when in close proximity to the whey. This effect was diminished as the whey left the curd, so that whey out of the curd was more readily saturated with radio-frequency energy and therefore absorbed less energy than whey in the curd when high intensity fields were used. The saturation effect could also be used to follow approximately the exudation of the whey.