Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening

Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening

DK Hickey, TP Guinee, J Hou, MG Wilkinson - International Dairy Journal, 2013 - Elsevier

... a w and sodium chloride molarity was obtained, due to the contribution of additional factors such
as water-soluble peptides and salts in ... in triplicate cheese extracts by the release of AMC
(7-amino-4-methylcoumarin) from Gly-Pro-AMC (Bachem Feinchemikalien, Bubendorf ...

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