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Abstract
In San Simón cheese water activity was highly related to moisture content and, consequently, to the aqueous concentration of many solid components. The following linear regression equations aw = .7662 + .0046g moisture/100g cheese, and aw = 1.0234 - .0070g ash/100g moisture, as well as a simple nomograph based on both chemical parameters, was used to predict water activity of San Simón cheese with an absolute error not greater than±.01 often found in measurements of water activity by different methods.
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