Abstract
Data are reported for gross chemical composition, energy, nitrogen distribution, major minerals, water activity, and pH in ten representative varieties of Spanish cheeses. The water activity (aw) of the soft cheeses (with a moisture content above 40%) was predictable from sodium chloride molality (M) in the total water of the product by the equation aw = 1 − .033 M (17). © 1983, American Dairy Science Association. All rights reserved.
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CITATION STYLE
Marcos, A., Millán, R., Esteban, M. A., Alcalá, M., & Fernandez-Salguero, J. (1983). Chemical Composition and Water Activity of Spanish Cheeses. Journal of Dairy Science, 66(12), 2488–2493. https://doi.org/10.3168/jds.S0022-0302(83)82116-X
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