JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 66 No. 12 2488-2493
© 1983 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Marcos, A.
Right arrow Articles by Fernandez-Salguero, J.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Marcos, A.
Right arrow Articles by Fernandez-Salguero, J.

Chemical Composition and Water Activity of Spanish Cheeses

A. Marcos, R. Millán, M. A. Esteban, M. Alcalá and J. Fernandez-Salguero

Departamento de Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Córdoba, Spain

ABSTRACT

Data are reported for gross chemical composition, energy, nitrogen distribution, major minerals, water activity, and pH in ten representative varieties of Spanish cheeses.

The water activity (aw) of the soft cheeses (with a moisture content above 40%) was predictable from sodium chloride molality (M) in the total water of the product by the equation aw = 1 – .033 M (17).






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1983 by the American Dairy Science Association ®.