In most cheeses with a moisture content above about 40% a simple and reasonably accurate predictive equation for water activity can be derived from the sodium chloride molality (a w = 1 -.033 M). In cheese with a moisture content below about 40% the molality of sodium chloride does not provide a basis for an accurate calculation of cheese water activity because of the additional effect of other solids lowering water activity.
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Marcos et al. (1981) studied this question.
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