Uncommonly Thorough Hydrolysis of Peptides during Ripening of Ragusano Cheese Revealed by Tandem Mass Spectrometry
the objective of this study was to identify the extent of casein hydrolysis and the peptides released in the watersoluble
fraction of Ragusano cheese. The potential presence of bioactive peptides was also investigated.
Preliminary Evaluation of the Influence of Pasture Feeding on Proteolysis of Ragusano Cheese
The aim of this study was to evaluate the impact of native pasture on the levels and profiles of proteolysis in Ragusano cheese.
Proteolysis and Microstructure of Piacentinu Ennese Cheese Made Using Different Farm Technologies
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 ripening time.
and to associate the identified compounds with the palatability
of the feeds measured in sheep in a previous study
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.
Composition of Ragusano Cheese During Aging
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 in chemical composition within a block of cheese induced by brine salting and aging without packaging.
