Abstract
In soft cheese water activity is determined almost solely by the sodium chloride concentration in the aqueous phase of the cheese, and the water activity can be predicted with reasonably accuracy from percentages of cheese moisture and salt by a simple nomograph. Because the true water activity cannot be higher than that calculated, the nomograph can be useful for routine control of the “upper water activity limit” of soft cheese in the high-water activity range of .96 to 1.00, in which the true water activity is difficult to measure.
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