08 Gen 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%...
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%...
The goal of this research was to develop an objective method for estimation of cheese yield potential of individual milk samples that could be used...
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...
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...
We hypothesize that the alterations in the rumen microbial population and metabolic activities that result from increases in digesta turnover rates may maintain protein degradation...
The main objective of this paper is to ascertain the optimum concentration of the Streptomyces griseus enzyme relative to protein content with a number of...
Our objective was to conduct a survey of milk composition and the Ragusano cheese-making procedures used at various farms and to develop a consensus description...
This study was the initial step to determine research, outreach, and management priorities to improve milk production and profits on Hyblean farms and helped formulate...
The objectives of this paper were to study the effects of enzyme–protein ratio and pH at 6.7 and 8.0 upon degradability. The problem of optimal...