Stručni rad
Determination of water activity in the cheese with cryoscopic method
Vlastislav Bohač
; Malšice u T. CSSR
Josip Prohaska
Sažetak
In this paper the cryoscopic method of measuring the water activity in cheeses is described. Since every microorganism can become developed in only fixed limits of water activity, accessible methods of measuring the water activity (i.e. measuring with accessible devices) are worthy of one's attention. Basic element of device for measuring the water activity by this method is differential thermo-pair Fe-Ko. One end of the thermo-pair is sticked into the cheese in which the water activity is to be measured; the other end is sticked in water-ice mixture. Thermo-pair is connected on the line compensation device for measuring and registration of the physical values which can be presented as standard electric signal in mA. By this method the water activity in cheeses which are produced from the same raw material but with different water and fat amount is determined, as well as the influence of melting salt on the water activity value in cheese. The cryoscopic method of measuring the water activity appeared to be the control method which successfully follows the production.
Ključne riječi
cheese; water activity; cryoscopic method
Hrčak ID:
104606
URI
Datum izdavanja:
2.1.1987.
Posjeta: 2.021 *