Interaction of Brine Concentration, Brine Temperature, and Presalting on Salt Penetration in Ragusano Cheese¹

Impact of brine concentration, 18% brine (●) vs. saturated brine (■), on total weight loss (g) in Ragusano cheese at 0, 1, 4, 8, 16, and 24 d of brining.

Impact of the interaction of time by brine temperature: 12° C (▵), 15° C (□), and 18° C (○) on total weight loss (g) in Ragusano cheese at 0, 1, 4, 8, 16, and 24 d of brining.

Impact of brine concentration, 18% brine (●) vs. saturated brine (■), on total salt uptake (g) in Ragusano cheese at 0, 1, 4, 8, 16, and 24 d of brining.

Impact of brine concentration, 18% brine (●) vs. saturated brine (■), on total moisture loss (g) in Ragusano cheese at 0, 1, 4, 8, 16, and 24 d of brining.

Impact of presalting, presalted (●) vs. not presalted (■), on total salt content (%) in Ragusano cheese at 0, 1, 4, 8, 16, and 24 d of brining.

Impact of brine concentration, 18% brine (●) vs. saturated brine (■), on total salt content (%) in Ragusano cheese at 0, 1, 4, 8, 16, and 24 d of brining.

Impact of brine concentration, 18% brine (●) vs. saturated brine (■), on total moisture content (%) in Ragusano cheese at 0, 1, 4, 8, 16, and 24 d of brining.

Impact of the interaction of time by brine temperature: 12° C (▵), 15° C (■), and 18° C (○) on total moisture content (g) in Ragusano cheese at 0, 1, 4, 8, 16, and 24 d of brining.

The impact of saturated brine (SB) vs. 18% brine (18%B) during 24 d of brining time on moisture content in portions P1 (□, ■), P2 (○,●), P3 (▵, ▴), and P4 (◊, ♦); P1, P2, P3, and P4 represent portions of the cheese block from exterior surface (P1) to interior core (P4). Filled symbols are cheeses in SB and open symbols are the cheeses in 18%B.

The impact of brine temperature (BT) during 24 d of brining time on moisture content in portions P1 (□), P2 (○), P3 (▵), and P4 (◊); P1, P2, P3, and P4 represent portions of the cheese block from exterior surface (P1) to interior core (P4). Dashed lines represent cheese at 12° C BT; solid lines represent cheese at 15° C BT; and dotted lines represent cheeses at 18° C BT.

The impact of presalting vs. not presalting during 24 d of brining time on moisture content in portions P1 (□, ■), P2 (○, ●), P3 (▵, ▴), and P4 (◊, ♦); P1, P2, P3, and P4 represent portions of the cheese block from exterior surface (P1) to interior core (P4). Filled symbols are not presalted cheeses and open symbols are the presalted cheeses.

The impact of presalting vs. not presalting during 24 d of brining time on salt content (%) in portions P1 (□, ■), P2 (○, ●), P3 (▵, ▴), and P4 (◊, ♦); P1, P2, P3, and P4 represent portions of the cheese block from exterior surface (P1) to interior core (P4). Filled symbols are not presalted cheeses and open symbols are the presalted cheeses in 18% brine.

The impact of saturated brine (SB) vs. 18% brine (18%B) during 24 d of brining time on salt content (%) in portions P1 (□, ■), P2 (○, ●), P3 (▵, ▴), and P4 (◊, ♦); P1, P2, P3, and P4 represent portions of the cheese block from exterior surface (P1) to interior core (P4). Filled symbols are cheeses in SB and open symbols are the cheeses in 18%B.

The impact of brine temperature (BT) during 24 d of brining time on salt content in portions P1 (□), P2 (○), P3 (▵), and P4 (◊); P1, P2, P3, and P4 represent portions of the cheese block from exterior surface (P1) to interior core (P4). Dashed lines represent cheese at 12° C BT; solid lines represent cheese at 15° C BT; and dotted lines represent cheeses at 18° C BT.

The impact of presalting vs. not presalting during 24 d of brining time on salt in moisture content (%) in portions P1 (□, ■), P2 (○,●), P3 (▵,▴), and P4 (◊, ♦); P1, P2, P3, and P4 represent portions of the cheese block from exterior surface (P1) to interior core (P4). Filled symbols are not presalted cheeses and open symbols are the presalted cheeses in 18% brine.

The impact of saturated brine (SB) vs. 18% brine (18%B) during 24 d of brining time on salt in moisture content (%) in portions P1 (□, ■), P2 (○,●), P3 (▵,▴), and P4 (◊, ♦); P1, P2, P3, and P4 represent portions of the cheese block from exterior surface (P1) to interior core (P4). Filled symbols are cheeses in SB and open symbols are the cheeses in 18%B.

The impact of brine temperature (BT) during 24 d of brining time on salt in moisture content in portions P1 (□), P2 (○), P3 (▵), and P4 (◊); P1, P2, P3, and P4 represent portions of the cheese block from exterior surface (P1) to interior core (P4). Dashed lines represent cheese at 12° C BT; solid lines represent cheese at 15° C BT; and dotted lines represent cheeses at 18° C BT.