Water sorption properties of Dutch type semi-hard cheese edge in the range of common storing temperatures

Water sorption properties of Dutch type semi-hard cheese edge in the range of common storing temperatures

Moisture sorption isotherms of Dutch type semi-hard cheese edge in the temperature range of 10–25 ºC and water activity (Aw) from 0.11 to 0.98 were determined using manometric method. The sorption curves had a sigmoid shape. The equilibrium moisture content (EMC) of cheese samples increased with an...

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Bibliographic Details
Main Authors: Maria Carolina Soares Pereira, Jiří Štencl, Bohumíra Janštová, Václav Vlášek
Format: Article
Language:English
Published: Mendel University Press 2011-01-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
cheese
moisture content
sorption curve
sorption heat
water activity
Online Access:https://acta.mendelu.cz/59/5/0203/

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