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.
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.
