Water activity of Gaziantep cheese prepared in the laboratory was determined as 0.95 by using the Proximity Equilibration Cell method. Adsorption and desorption isotherms were obtained at 12, 20 and 30C and 5, 20 and 27C, respectively. Halsey, Chung‐Pfost, Guggenheim‐Anderson‐deBoer, and cubic and quadratic polynomial equations were used to evaluate the adsorption and desorption data. Parameter estimation was carried out. GAB and quadratic polynomial equations were the best equations for defining the adsorption and desorption data, respectively.
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Kaya et al. (1996) studied this question.
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