Cálculo de la actividad del agua en el queso de Valdeteja

  1. Martín Sarmiento, Roberto
  2. Bernardo Álvarez, Ana
  3. González Prieto, Josefa
  4. Rodríguez Tuero, J.M.
  5. González Raurich, María Montserrat
  6. Carballo García, Francisco Javier
Journal:
Anales de la Facultad de Veterinaria de León

ISSN: 0373-1170

Year of publication: 1989

Year: 35

Issue: 35

Pages: 161-167

Type: Article

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Abstract

Results obtained in determining Aw of Valdeteja cheese by Marcos et al (1981), Rüegg and Blanc (1983) and Fernández-Salguero et al (1986) equations and by the ormula Aw = 1,00937 - 0,00898 (NaC1) - 0,00274 (Ash - NaC1), developed in our laboratory, are checked. The later yields the best data (accuracy = ± 0,008). The one by Rüegg & Blanc gives good values too. Those of Fernández-Salguero et al were also very precises, but they must be slightly modified to apply then to this type of cheese.

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