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Change Aw to %salt

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    Posted: 12 Dec 2011 at 9:01pm
The aw of a freshly produced cheese is determined mainly by its salt in moisture value. This is a well researched area. One of the many regression equations is : aw = 1 - 0.00565 (NaCl) where (NaCl) is the % salt in the cheese moisture (Marcos, 1993). 
Professor P F Fox’s book: “Cheese - Chemistry, Physics and Microbiology” has a comprehensive chapter, “Salt in Cheese: Physical, Chemical and Biological Aspects.”That may provide the information you require.
I have tried a range of aw regression equations for salt determination in cheese with mixed results. Perhaps you might say more about what you are doing?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote tony425 Quote  Post ReplyReply Direct Link To This Post Posted: 10 Dec 2011 at 11:58pm
Anyone know how an Aw for say Cheedar can be changed to % salt?
 
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