Journal of Dairy Science
Volume 89, Issue 5 , Pages 1420-1438 , May 2006

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

  • C. Melilli

      Affiliations

    • CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    • ,
  • D.M. Barbano

      Affiliations

    • Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
    • Corresponding Author InformationCorresponding author.
    • ,
  • M. Caccamo

      Affiliations

    • CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    • ,
  • L. Tuminello

      Affiliations

    • CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    • ,
  • S. Carpino

      Affiliations

    • CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    • ,
  • G. Licitra

      Affiliations

    • CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    • Dipartimento di Scienze Agronomiche, Agrochimiche e delle Produzioni Animali, Catania University, 95100 Catania, Italy

Received 18 July 2005 ,Accepted 12 October 2005.

References 

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  13. Licitra G, Portelli G, Campo P, Longombardo G, Farina G, Carpino S, et al. Technology to produce Ragusano cheese: A survey. J. Dairy Sci. 1998;81:3343–3349
  14. Melilli C, Barbano DM, Caccamo M, Calvo MA, Schembari G, Licitra G. Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheese. J. Dairy Sci. 2004;87:3648–3657
  15. Melilli C, Barbano DM, Licitra G, Portelli G, Di Rosa G, Carpino S. Influence of temperature of salt brine on salt uptake by Ragusano cheese. J. Dairy Sci. 2003;86:2799–2812
  16. Melilli C, Barbano DM, Licitra G, Tumino G, Farina G, Carpino S. Influence of presalting and brine concentration on salt uptake by Ragusano cheese. J. Dairy Sci. 2003;86:1083–1100
  17. Melilli C, Barbano DM, Manenti M, Lynch JM, Carpino S, Licitra G. Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperatures. J. Dairy Sci. 2004;87:2359–2374
  18. Melilli C, Carcó D, Barbano DM, Tumino G, Carpino S, Licitra G. Composition, microstructure, and surface barrier layer development during brine salting. J. Dairy Sci. 2005;88:2329–2340
  19. Payne MR, Morison KR. A multi-component approach to salt diffusion in cheese. Int. Dairy J. 1999;9:887–894
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  23. Zorrilla SE, Rubiolo AC. Average NaCl concentration in cheese for different volume ratios of brine and solid during salting. J. Food Sci. 1991;56:1548–1551

PII: S0022-0302(06)72211-1

doi: 10.3168/jds.S0022-0302(06)72211-1

Journal of Dairy Science
Volume 89, Issue 5 , Pages 1420-1438 , May 2006

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