Interaction of Brine Concentration, Brine Temperature, and Presalting on Salt Penetration in Ragusano Cheese
The objective of this research was to determine the combined impact (i.e., interactions) of PS the curd before stretching, BC (saturated vs. 18% salt brine), and BT (12, 15, and 18°C) on salt uptake, moisture content, and yield of Ragusano cheese.
Composition, Microstructure, and Surface Barrier Layer Development During Brine Salting
The goal of this study was to characterize the changes in chemical composition, porosity, and structure that occur at the surface of a block of brine-salted cheese and their relationship to the rate at which salt is taken up from the brine.
