Uncommonly Thorough Hydrolysis of Peptides during Ripening of Ragusano Cheese Revealed by Tandem Mass Spectrometry
the objective of this study was to identify the extent of casein hydrolysis and the peptides released in the watersoluble
fraction of Ragusano cheese. The potential presence of bioactive peptides was also investigated.
Preliminary Evaluation of the Influence of Pasture Feeding on Proteolysis of Ragusano Cheese
The aim of this study was to evaluate the impact of native pasture on the levels and profiles of proteolysis in Ragusano cheese.
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.
Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses
This preliminary study represents a first attempt to determine whether nontraditional cheesemaking methods alter the volatile and sensory profiles of this traditional cheese at different stages of ripening.
Composition and Aroma Compounds of Ragusano Cheese: Native Pasture and Total Mixed Rations
The objectives of our study were to identify plant species eaten by cows during grazing, to compare the odor-active compounds
in the Ragusano cheese from cows eating TMR and native Sicilian pasture-supplemented TMR diets, and to provide the first qualitative characterization of the odor-active compounds present in Ragusano cheese.
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.
Influence of Presalting and Brine Concentration on Salt Uptake by Ragusano Cheese
The objective of the study was to determine if presalting the curd before stretching and use of brine that was not fully saturated (i.e., 18% salt) would influence the amount and rate of salt uptake from brine.
