Interaction of Brine Concentration, Brine Temperature, and Presalting on Salt Penetration in Ragusano Cheese
The objective of this research was to determine the combined impact (i.e., interactions) of PS the curd before stretching, BC (saturated vs. 18% salt brine), and BT (12, 15, and 18°C) on salt uptake, moisture content, and yield of Ragusano cheese.
Composition, Microstructure, and Surface Barrier Layer Development During Brine Salting
The goal of this study was to characterize the changes in chemical composition, porosity, and structure that occur at the surface of a block of brine-salted cheese and their relationship to the rate at which salt is taken up from the brine.
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.
Contribution of Native Pasture to the Sensory Properties of Ragusano Cheese
There may be a relationship between these compounds and the flavor or odor of cheese. The objective of this study was to determine whether inclusion of native pastures in the diet of dairy cows changes the color, odor, taste, consistency, or mouth structure of Ragusano cheese.
Measurement of Gas Holes and Mechanical Openness in Cheese by Image Analysis
The objective of the present study was to develop an image analysis method to measure the area of the surface of cheese slices occupied by gas holes (or other types of mechanical openness) for use in measurement of gas production in research studies and for quality control in cheese manufacturing.
Influence of the Temperature of Salt Brine on Salt Uptake by Ragusano Cheese
The objective of the present study was to determine the impact of five different temperatures (12, 15, 18, 21, and 24°C) of saturated salt brine on the rate of salt uptake by 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.
An Empirical Method for Prediction of Cheese Yield
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 as a basis for payment of dairy farmers for cheeses produced from unstandardized milk.
