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....
The aim of this study was to evaluate the impact of native pasture on the levels and profiles of proteolysis in Ragusano cheese. ...
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....
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....
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...