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http://hdl.handle.net/10553/50911
| Título: | Prediction of Water Activity of San Simón Cheese |
| Autores/as: | Marcos, A. Esteban, M. A. Alcalá, M. Millán, R. |
| Clasificación UNESCO: | 3109 Ciencias veterinarias 3309 Tecnología de los alimentos |
| Fecha de publicación: | 1983 |
| Editor/a: | 0022-0302 |
| Publicación seriada: | Journal of Dairy Science |
| Resumen: | 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 Simón cheese with an absolute error not greater than ± .01 often found in measurements of water activity by different methods. |
| URI: | http://hdl.handle.net/10553/50911 |
| ISSN: | 0022-0302 |
| DOI: | 10.3168/jds.S0022-0302(83)81875-X |
| Fuente: | Journal of Dairy Science [ISSN 0022-0302], v. 66 (4), p. 909-911 |
| Colección: | Artículos |
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