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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: 24 Sep 2022 at 9:11pm
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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
 
T



Replies:
Posted By: Admin
Date 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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