|
|
Article: Lipolysis and Proteolysis in Ragusano Cheese During Brine Salting at Different Temperatures*
- Article from:
- Journal of Dairy Science
- Article date:
- August 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Aug 2004. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT
The influence of temperature (12, 15, 18, 21, and 24°C) of saturated brine on lipolysis and proteolysis in 3.8-kg blocks of Ragusano cheese during 24 d of brining was determined. Twenty-six 3.8-kg blocks were made on each day. The cheese making was replicated on 3 different days. All blocks were labeled and weighed prior to brining. One block was sampled and analyzed prior to brine salting. Five blocks were placed into each of 5 different brine tanks at different temperatures. One block was removed from each brine tank after 1, 4, 8, 16, and 24 d of brining, weighed, sampled, and analyzed. Both proteolysis and lipolysis in Ragusano cheese increased with increasing brine temperature ...