Determination and Correlation of the Water Activity of Cheese Whey Solutions

This work reports on the experimental determination (and correlation) of water activity (aw) in cheese whey solutions of varying total solids content (up to about 50% solids). It was shown that a satisfactory linear correlation between aw and solids (given as g of solids/100g of water) of whey exist...

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Detalles Bibliográficos
Publicado: 1986
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v51_n1_p227_Kanterewicz
http://hdl.handle.net/20.500.12110/paper_00221147_v51_n1_p227_Kanterewicz
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v51_n1_p227_Kanterewicz
record_format dspace
spelling paper:paper_00221147_v51_n1_p227_Kanterewicz2023-06-08T14:46:08Z Determination and Correlation of the Water Activity of Cheese Whey Solutions This work reports on the experimental determination (and correlation) of water activity (aw) in cheese whey solutions of varying total solids content (up to about 50% solids). It was shown that a satisfactory linear correlation between aw and solids (given as g of solids/100g of water) of whey existed. The aw of whey solutions was close to but always below that of lactose, which indicated that other nonlactose constituents also contributed to aw lowering. Copyright © 1986, Wiley Blackwell. All rights reserved 1986 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v51_n1_p227_Kanterewicz http://hdl.handle.net/20.500.12110/paper_00221147_v51_n1_p227_Kanterewicz
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description This work reports on the experimental determination (and correlation) of water activity (aw) in cheese whey solutions of varying total solids content (up to about 50% solids). It was shown that a satisfactory linear correlation between aw and solids (given as g of solids/100g of water) of whey existed. The aw of whey solutions was close to but always below that of lactose, which indicated that other nonlactose constituents also contributed to aw lowering. Copyright © 1986, Wiley Blackwell. All rights reserved
title Determination and Correlation of the Water Activity of Cheese Whey Solutions
spellingShingle Determination and Correlation of the Water Activity of Cheese Whey Solutions
title_short Determination and Correlation of the Water Activity of Cheese Whey Solutions
title_full Determination and Correlation of the Water Activity of Cheese Whey Solutions
title_fullStr Determination and Correlation of the Water Activity of Cheese Whey Solutions
title_full_unstemmed Determination and Correlation of the Water Activity of Cheese Whey Solutions
title_sort determination and correlation of the water activity of cheese whey solutions
publishDate 1986
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v51_n1_p227_Kanterewicz
http://hdl.handle.net/20.500.12110/paper_00221147_v51_n1_p227_Kanterewicz
_version_ 1768546524959080448

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