Water is the most important diluent of food solids. As a non-nutrient component, water in foods has several effects on physical properties, on food behaviour in processing, on microbial growth, stability, palatability and overall quality. The importance of water in foods is due to its presence in almost all foods, the dominance of water as a food component, and the physical properties and peculiarities of water in comparison with other food components.


Water Activity Milk Product Unfrozen Water Milk Solid Unfrozen Water Content 
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