Evaluation of Bitterness in Ragusano Cheese
The objective of this study was to determine changes occurring in proteolytic profiles of bitter Ragusano cheeses by comparing their composition with that of reference cheeses of good quality (PDO cheeses) by means of chemical, electrophoretic, and chromatographic analyses.
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.
