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...
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...
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...
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....
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 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...
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....
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...
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...