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....
Le conoscenze scientifiche acquisite negli anni ‘90 sulle produzioni casearie tradizionali siciliane hanno consentito di capire e valutare i fattori chiave dei processi di caseificazione e di stagionatura, comprendendo l’importanza dell’uomo, dei suoi gesti pazienti...
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 composition that occur during aging and to determine the variation...
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 of the traditional procedures as the foundation for further scientific...