Measurement of Gas Holes and Mechanical Openness in Cheese by Image Analysis
The objective of the present study was to develop an image analysis method to measure the area of the surface of cheese slices occupied by gas holes (or other types of mechanical openness) for use in measurement of gas production in research studies and for quality control in cheese manufacturing.
Influence of the Temperature of Salt Brine on Salt Uptake by Ragusano Cheese
The objective of the present study was to determine the impact of five different temperatures (12, 15, 18, 21, and 24°C) of saturated salt brine on the rate of salt uptake by Ragusano cheese.
Caciocavalli a Confronto
Le conoscenze scientifiche acquisite negli anni ‘90 sulle produzioni casearie tradizionali siciliane hanno consentito di capire e valutare i fattori chiave dei processi di caseificazione e di stagionatura, comprendendo l’importanza dell’uomo, dei suoi gesti pazienti e sapienti nonché degli utensili storici in legno, in rame … utilizzati.
Composition of Ragusano Cheese During Aging
The objectives of this research were to determine the average initial chemical composition (before brining) of traditionally produced Ragusano cheese and the changes in chemical composition that occur during aging and to determine the variation in chemical composition within a block of cheese induced by brine salting and aging without packaging.
Technology to Produce Ragusano Cheese: A Survey
Our objective was to conduct a survey of milk composition and the Ragusano cheese-making procedures used at various farms and to develop a consensus description of the traditional procedures as the foundation for further scientific research on this cheese variety.
