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Article: Contribution of Native Pasture to the Sensory Properties of Ragusano Cheese*
- Article from:
- Journal of Dairy Science
- Article date:
- February 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Feb 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Ragusano is a Protected Denomination of Origin cheese produced in the Hyblean area of Sicily. Sixteen samples of Ragusano cheese from two different treatments [pasture and total mixed ration (TMR)] were evaluated after 4 and 7 mo of aging. The color of the cheeses produced from milk of cows consuming fresh native pasture plants was much more yellow than cheeses from TMR fed cows (i.e., higher Hunter b value). This was due to transfer of β-carotene and related compounds from the diet and demonstrated that compounds from native pasture plants changed the sensory characteristics of Ragusano cheese. To avoid a "halo" effect in a trained panel, quantitative descriptive analysis ...
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Article: Influence of presalting and brine concentration on salt uptake by ...
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April 1, 2003 ;
700+ words
... ... nonsaturated brine on salt uptake by Ragusano cheese was determined. The study included ... Key words: brine, presalting, Ragusano cheese) Abbreviation key: NP18%B = no ... and saturated brine. INTRODUCTION Ragusano cheese is a brine-salted, pasta-filata ...
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