Componentes microbiológicos y fisicoquímicos del queso de Tenerife

Twelve cheese samples from Tenerife (Canary Islands) were analyzed for their microbial counts, gross chemical and heat value, sodium chloride, soluble nitrogen distribution, water activity and pH values. It was concluded from the chemical composition that its a semihard/hard and fatty cheese, wich is retailed at a medium ripening rate according to the nitrogen compounds. By means of relationships between a and chemical composition values, we concluded that the a can be predicted in an optimal way from de fat content in the total water of the product with the equation : a w = 0,9904 ± ± 0,0006 g fat/100 g moisture.