NEW EQUATION FOR PREDICTION OF WATER ACTIVITY IN UNRIPE CHEESE

被引：3

作者：

LOPEZ, P

MARCOS, A

ESTEBAN, MA

机构：

[1] Department of Food Science and Technology, Veterinary Faculty, University of Cordoba

来源：

JOURNAL OF DAIRY RESEARCH | 1990年 / 57卷 / 04期

关键词：

D O I：

10.1017/S0022029900029630

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The water activity of fresh cheese made from cows’, ewes’ and goats’ milk, as well as curd cheese and whey cheese, responds to the equation αw =0.9719-0.0044[NaCl] +00041 pH, with a square of multiple correlation coefficient R2 = 0-95. This equation was obtained by multiple regression analysis of data point sets of the variables Х (g NaCl/100 g moisture), y (pH) and z (water activity, αw) determined as the average of values provided by six samples of each unripe product. Application of this equation to 30 individual samples of unripe dairy products investigated yielded calculated aw values within ±0.005 and ±0.002 αw units of the experimental water activities in 86.7 % and 53.3 % of the samples, respectively. These results are closer to the experimental values than those provided by earlier predictive equations. © 1990, Proprietors of Journal of Dairy Research. All rights reserved.

引用

页码：587 / 592

页数：6

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