Measurement and calculation of water activity in Blue cheese
- 1 August 1986
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 53 (4) , 639-644
- https://doi.org/10.1017/s0022029900033161
Abstract
Summary: Wateractivity (aw), pH, and several chemical components were determined in 20 samples of Blue cheese belonging to the varieties Bleu de Bresse, Cabrales, Danablu, Edelpilzkäse, Gorgonzola and Roquefort. The aw in these cheeses could be calculated from chemical data on a water content basis (g/100 g H2O) by two simple equations: where SN is the soluble nitrogen.Differences between calculated and measured aw using these relationships were similar to those obtained with a more complex equation described by Rüegg & Blanc (1983).Keywords
This publication has 8 references indexed in Scilit:
- Chemical Composition and Water Activity of Spanish CheesesJournal of Dairy Science, 1983
- Water Activity and Chemical Composition of CheeseJournal of Dairy Science, 1981
- INFLUENCE OF WATER ACTIVITY ON THE MANUFACTURE AND AGING OF CHEESEPublished by Elsevier ,1981
- Prediction of water activity in intermediate moisture foodsInternational Journal of Food Science & Technology, 1978
- Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavorC R C Critical Reviews in Food Science and Nutrition, 1976
- Determination of freezing and thawing times in the centre of blocks of meat by measurement of surface temperatureInternational Journal of Food Science & Technology, 1976
- WATER ACTIVITY DETERMINATION: A COLLABORATIVE STUDY OF DIFFERENT METHODSJournal of Food Science, 1976
- Saturated Salt Solutions for Static Control of Relative Humidity between 5° and 40° C.Analytical Chemistry, 1960