Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese
Our goal was to study the conditions under which the cheese matrix contracts or expands in response to salt and calcium concentrations and temperature in the absence of restrictions imposed by surface rind development during overnight
block formation.
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.
