Chemical Composition and Water Activity of Spanish Cheeses

Abstract

Data are reported for gross chemical composition, energy, nitrogen distribu- tion, major minerals, water activity, and pH in ten representative varieties of Spanish cheeses. The water activity (a w) of the soft cheeses (with a moisture content above 40%) was predictable from sodium chloride molality (M) in the total water of the product by the equation aw = 1 - .033 M (17).