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Abstract:

This work reports on the experimental determination (and correlation) of water activity (aw) in cheese whey solutions of varying total solids content (up to about 50% solids). It was shown that a satisfactory linear correlation between aw and solids (given as g of solids/100g of water) of whey existed. The aw of whey solutions was close to but always below that of lactose, which indicated that other nonlactose constituents also contributed to aw lowering. Copyright © 1986, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Determination and Correlation of the Water Activity of Cheese Whey Solutions
Autor:Kanterewicz, R.J.; Chirife, J.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, 1428, Argentina
Año:1986
Volumen:51
Número:1
Página de inicio:227
Página de fin:228
DOI: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10877.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v51_n1_p227_Kanterewicz

Referencias:

  • Bakshi, A.S., Johnson, R.M., Calorimetric studies on whey freeze concentration (1983) Journal of Food Science, 48, p. 1279
  • Buma, T.J., Viscosity and density of concentrated lactose solutions and of concentrated cheese whey Neth (1980) Milk Dairy J., 34, p. 65
  • Chirife, J., Favetto, G., Ferro Fontán, C., Resnik, S.L., The water activity of standard saturated salt solutions in the range of intermediate moisture foods (1983) Lebensm.-Wiss. und Technol., 16, p. 36
  • Chirife, J., Ferro Fontán, C., Prediction of water activity of aqueous solutions in connection with intermediate moisture foods: Experimental investigation of the aw lowering behavior of sodium lactate and some related compounds. J (1980) Journal of Food Science, 45, p. 802
  • Chirife, J., Ferro Fontán, C., Vigo, S., A study of water activity prediction for molasses solutions (1981) J. Agric. Food Chem., 29, p. 1085
  • Ferro Fontán, C., Chirife, J., The evaluation of water activity in aqueous solutions from freezing point depression (1981) J. Food Technol., 16, p. 21
  • Jelen, P., Coulter, S.T., Effects of supersaturation and temperature on the growth of lactose crystals (1973) Journal of Food Science, 38, p. 1182
  • Kanterewicz, R., Chirife, J., Lagarde, Preservation of concentrated cheese whey by combined factors (1985) J. Food Sci
  • Lupín, H.M., Boeri, R.L., Moschiar, S.M., Water activity and salt content relationship in moist salted fish products (1981) J. Food Technol., 16, p. 31
  • Miracco, J.L., Alzamora, S.M., Chirife, J., Ferro Fontán, C., On the water activity of lactose solutions (1981) Journal of Food Science, 46, p. 1612
  • Nickerson, T.A., Lactose sources and recovery (1977) “Developments in Food Carbohydrate”, p. 77. , G.G. Birch, R.S. Shallenberger, Applied Science Pub, London
  • Nickerson, T.A., Moore, E.E., Solubility interrelations of lactose and sucrose (1972) Journal of Food Science, 37, p. 60
  • Radewonuk, E.R., Strolle, E.O., Craig, J.C., Jr., Freezing points of skim milk concentrates (1983) Journal of Dairy Science, 66, p. 2061

Citas:

---------- APA ----------
Kanterewicz, R.J. & Chirife, J. (1986) . Determination and Correlation of the Water Activity of Cheese Whey Solutions. Journal of Food Science, 51(1), 227-228.
http://dx.doi.org/10.1111/j.1365-2621.1986.tb10877.x
---------- CHICAGO ----------
Kanterewicz, R.J., Chirife, J. "Determination and Correlation of the Water Activity of Cheese Whey Solutions" . Journal of Food Science 51, no. 1 (1986) : 227-228.
http://dx.doi.org/10.1111/j.1365-2621.1986.tb10877.x
---------- MLA ----------
Kanterewicz, R.J., Chirife, J. "Determination and Correlation of the Water Activity of Cheese Whey Solutions" . Journal of Food Science, vol. 51, no. 1, 1986, pp. 227-228.
http://dx.doi.org/10.1111/j.1365-2621.1986.tb10877.x
---------- VANCOUVER ----------
Kanterewicz, R.J., Chirife, J. Determination and Correlation of the Water Activity of Cheese Whey Solutions. J. Food. Sci. 1986;51(1):227-228.
http://dx.doi.org/10.1111/j.1365-2621.1986.tb10877.x