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Chemical prediction of water activity in processed cheese

Published online by Cambridge University Press:  01 June 2009

María A. Esteban  and
Andrés Marcos
María A. Esteban
Affiliation:
Department of Food Technology and Biochemistry, Veterinary Faculty, University of Cordoba, 14005 Cordoba, Spain
Andrés Marcos
Affiliation:
Department of Food Technology and Biochemistry, Veterinary Faculty, University of Cordoba, 14005 Cordoba, Spain
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Summary

By linear regression analysis, a highly significant negative correlation (r = −0·96) was found between the mean ash concentration values (g/100 g moisture) and water activity (aw) of six types of processed cheeses (low-fat, semi-fat, fat, extra-fat, double fat and special). The regression equation aw = 0·9951 − 0·0032* (ash), applied to 40 cheese samples, yielded aw values which differed by < 0·005 aw units from those measured experimentally in 75% of the samples. The maximum differences between the calculated and experimental aw values (found in only two samples) were ±0·01 aw units.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 4 , August 1989 , pp. 665 - 668
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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