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.
