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Journal of Dairy Science Vol. 66 No. 4 909-911
© 1983 by American Dairy Science Association ®
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Prediction of Water Activity of San Simón Cheese

A. Marcos, M. A. Esteban, M. Alcalá and R. Millán

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

ABSTRACT

In San Simón cheese water activity was highly related to moisture content and, consequently, to the aqueous concentration of many solid components. The following linear regression equations aw = .7662 + .0046 g moisture/100 g cheese, and aw = 1.0234 - .0070 g ash/100 g moisture, as well as a simple nomograph based on both chemical parameters, was used to predict water activity of San Simon cheese with an absolute error not greater than ± .01 often found in measurements of water activity by different methods.






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Copyright © 1983 by the American Dairy Science Association ®.