Water in Dairy Products Related to Quality, with Special Reference to Cheese

  • M. Rüegg
Chapter
Part of the NATO ASI Series book series (NSSE, volume 90)

Abstract

Water activity (aw) has become an important control variable in food technology. Besides the necessity for core basic studies about water relations in food, there is an increasing demand for practical applications of published data and the verification of theoretical findings. Therefore, special attention is given in this text to aspects which are of practical importance for improving processing, storage conditions and product safety.

Keywords

Dairy Product Water Activity Water Sorption Water Vapour Sorption Equilibrium Water Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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Copyright information

© Martinus Nijhoff Publishers, Dordrecht 1985

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  • M. Rüegg

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