Chemometric Analysis of Proteolysis During Ripening of Ragusano Cheese
While characterization of primary proteolysis in Ragusano cheese has recently been reported (Fallico et al., 2003a), studies on secondary proteolysis and chemometric modeling of proteolytic profiles are not available. The aim of this study was to evaluate proteolysis in PDO Ragusano cheese during ripening by the application of chemometric analysis to peptide and FAA data.
Influence of Brine Concentration, Brine Temperature, and Presalting on Early Gas Defects in Raw Milk Pasta Filata Cheese
The objective of this research was to determine the combined impact of presalting the curd before stretching, brine concentration (BC) (saturated vs. 18% salt brine), and brine temperature (BT) (12, 15, and 18°C) on coliform count and development of early gas defects in Ragusano cheese.
Chemometric Analysis of Ragusano Cheese Flavor
Ragusano cheese is produced in the Hyblean area of Sicily, Italy, utilizing local forage, often pastures, for feeding. Ragusano cheese has unique flavor characteristics. A preliminary study using Charm analysis was conducted on plant and cheese samples produced in the Hyblean area. That study found a correlation between plant and cheese odors that provided justification for further examination.
