Ken,
There was a paper on water activity of commercial cheeses in Food
Technology, July 1976, Vol. 30, No. 7, Page 43. They did not include cream
cheese, but the aw values ranged between 0.88 and 1.00, with most above
0.96.
Bob
Robert J. Price, Ph.D.
Extension Specialist, Seafood Products
Sea Grant Extension Program
Food Science & Technology
University of California
One Shields Avenue
Davis, CA 95616
Phone: 530/752-2194
Fax: 530/752-4759
http://seafood.ucdavis.edu
----- Original Message -----
From: "Ken Hilderbrand" <ken.hilderbrand@hmsc.orst.edu>
To: "Seafood group" <seafood@ucdavis.edu>
Sent: Friday, April 26, 2002 10:41 AM
Subject: cream cheese
> I would like to find typical range or average water activity (Aw) values
for
> cream cheese - or a reference on the subject. An internet search didn't
help
> and Kraft Foods seems to resist giving out that kind of information. And I
> gave away my water activity meter a few months ago.
>
> I would also appreciate any information I can find on evaluating food
safety
> hazards of cream cheese based smoked salmon spreads.
>
> Thanks,
>
> Kenneth S. Hilderbrand Jr.
> Seafood Processing Specialist
> Sea Grant Extension Program
> Oregon State Univ. Marine Science Center
> 2030 Sth Marine Science Drive
> Newport, Oregon 97365-5296 USA
> phone: 541 867-0242
> fax: 541 867-0369
> email: <ken.hilderbrand@hmsc.orst.edu>
>
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