Lipolysis and Proteolysis in Ragusano Cheese During Brine Salting at Different Temperatures
The objective of the present study was to determine the impact of 5 different temperatures (12, 15, 18, 21, and 24°C) of a saturated salt brine on lipolysis and proteolysis in Ragusano cheese.
An Empirical Method for Prediction of Cheese Yield
The goal of this research was to develop an objective method for estimation of cheese yield potential of individual milk samples that could be used as a basis for payment of dairy farmers for cheeses produced from unstandardized milk.
