Cheese manufacture and varieties

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Change Aw to %salt

Printed From: Dairy Science and Food Technology
Category: Cheese varieties
Forum Name: Cheese manufacture and varieties
Forum Description: Cheese manufacture and discussions about particular cheese varieties
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=306
Printed Date: 06 Jun 2023 at 2:28pm
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Topic: Change Aw to %salt

Posted By: tony425
Subject: Change Aw to %salt
Date Posted: 10 Dec 2011 at 11:58pm

Anyone know how an Aw for say Cheedar can be changed to % salt?

Thanks

Replies:

Posted By: Admin
Date 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?