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Measurement and calculation of water activity in Blue cheese

Published online by Cambridge University Press:  01 June 2009

José Fernández-Salguero ,
Manuel Alcalá ,
Andres Marcos  and
Maria A. Esteban
José Fernández-Salguero
Affiliation:
Departamento de Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Córdoba, Spain
Manuel Alcalá
Affiliation:
Departamento de Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Córdoba, Spain
Andres Marcos
Affiliation:
Departamento de Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Córdoba, Spain
Maria A. Esteban
Affiliation:
Departamento de Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Córdoba, Spain
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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).

Type
Original Articles
Information
Journal of Dairy Research , Volume 53 , Issue 4 , November 1986 , pp. 639 - 644
Copyright
Copyright © Proprietors of Journal of Dairy Research 1986

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