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.
