Cálculo de la actividad del agua en el queso de Valdeteja
- Martín Sarmiento, Roberto
- Bernardo Álvarez, Ana
- González Prieto, Josefa
- Rodríguez Tuero, J.M.
- González Raurich, María Montserrat
- Carballo García, Francisco Javier
ISSN: 0373-1170
Year of publication: 1989
Year: 35
Issue: 35
Pages: 161-167
Type: Article
More publications in: Anales de la Facultad de Veterinaria de León
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.