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Article: Influence of Brine Concentration, Brine Temperature, and Presalting on Early Gas Defects in Raw Milk Pasta Filata Cheese*
- Article from:
- Journal of Dairy Science
- Article date:
- November 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Nov 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Thirty-one 3.8-kg blocks of Ragusano cheese were made on each of 6 d starting with a different batch of raw milk on each day. On d 1, 3, and 5, cheeses were not presalted and on d 2, 4, and 6, all cheeses were presalted. Before brine salting, one of the 31 blocks of cheese was selected at random for analysis (i.e., at d 0). The remaining 30 blocks were randomly divided into 2 batches of 15 blocks each, one group was placed in 18% brine, and the other group was placed in saturated brine. For the 15 blocks within each of the 2 brine concentrations, 5 blocks each were placed in brine tanks at 12, 15, and 18°C. Cheese blocks were sampled immediately before brine salting (d 0) and ...