Influence of the temperature of salt brine on salt uptake by Ragusano cheese

Journal of Dairy Science

Volumn 86, Issue 9, 2003, Pages 2799-2812

  Melilli, C ^a   Barbano, D M ^b   Licitra, G ^a,c   Portelli, G ^a   Di Rosa, G ^a   Carpino, S ^a  

^a Regione Siciliana ^*  (Italy)

^b Cornell University ^*  (United States)

^c UNIVERSITY OF CATANIA   (Italy)

Author keywords

Brine temperature; Ragusano cheese; Salt uptake

Indexed keywords

BRINE; INORGANIC SALT; LIPID; SODIUM CHLORIDE;

ARTICLE; CHEESE; CHEMISTRY; FOOD HANDLING; ITALY; METHODOLOGY; PH; TEMPERATURE;

CHEESE; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LIPIDS; SALTS; SICILY; SODIUM CHLORIDE; TEMPERATURE;

EID: 0642279748     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73877-6     Document Type: Article

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