The objective of this study was to provide the biochemical and structural characterization of Piacentinu Ennese cheese and to evaluate the impact of different farm technologies on cheese proteolysis and microstructure during a 2- to 10-mo...
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,...
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....
While characterization of primary proteolysis in Ragusano cheese has recently been reported (Fallico et al., 2003a), studies on secondary proteolysis and chemometric modeling of proteolytic profiles are not available. The aim of this study was...
The objective of this research was to determine the combined impact of presalting the curd before stretching, brine concentration (BC) (saturated vs. 18% salt brine), and brine temperature (BT) (12, 15, and 18°C) on coliform...
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...