Abstract
The water activity (A w) of single samples from 12 brands of Brie cheese and 12 brands of Camembert cheese was measured at 20°C by using four methods based on different principles, namely psychrometry, cryoscopy, dew-point hygrometry and isopiestic equilibration. The average A w values found (± standard deviation) for the Brie and Camembert cheese were 0·965 ± 0·005 and 0·967 ± 0·009, respectively. The mean difference between methods was less than 0·005 A w units, while the mean deviation from the average A w values was ± 0·005 A w units. The mean deviations from the average A w for the entire population of samples of the two cheese varieties were 0·000, +0·001, +0·001 and −0·003 A w units for the gravimetric (isopiestic), psychrometric, cryoscopic and hygrometric methods, respectively. The average pH values measured (± standard deviation) were 6·96 ± 0·44 and 7·01 ± 0·47 for the Brie and Camembert cheese, respectively.
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