Change Aw to %salt

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The a_w 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 : a_{w =}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 a_w regression equations for salt determination in cheese with mixed results. Perhaps you might say more about what you are doing?

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Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Topic: Change Aw to %salt Posted: 12 Dec 2011 at 9:01pm
	The a_w 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 : a_{w =}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 a_w regression equations for salt determination in cheese with mixed results. Perhaps you might say more about what you are doing?

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tony425 Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 10 Dec 2011 Status: Offline Points: 4	Post Options Post Reply Quote tony425 Report Post Thanks(0) Quote Reply Posted: 10 Dec 2011 at 11:58pm
	Anyone know how an Aw for say Cheedar can be changed to % salt? Thanks T