Interaction of brine concentration, brine temperature, and presalting on salt penetration in ragusano cheese

Journal of Dairy Science

Volumn 89, Issue 5, 2006, Pages 1420-1438

  Melilli, C ^a   Barbano, D M ^b   Caccamo, M ^a   Tuminello, L ^a   Carpino, S ^a   Licitra, G ^a,c  

^a Regione Siciliana ^*  (Italy)

^b Cornell University ^*  (United States)

^c UNIVERSITY OF CATANIA   (Italy)

Author keywords

Brine; Cheese yield; Salt penetration

Indexed keywords

BACTERIA (MICROORGANISMS);

BRINE; FAT; INORGANIC SALT; PROTEIN; SODIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; MICROBIOLOGY; MILK; PH; TEMPERATURE;

ANIMALS; CHEESE; FATS; FOOD HANDLING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MILK; PROTEINS; SALTS; SODIUM CHLORIDE; TEMPERATURE; WATER;

EID: 33745897924     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72211-1     Document Type: Article

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