Effect of Sicilian pasture feeding management on content of α-tocopherol and ß-carotene in cow milk.

This study was performed to evaluate α-tocopherol and ß-carotene contents of pasture milk under ordinary Sicilian farming conditions. Fourteen dairy farms were allocated into 2 balanced groups on the basis of cultivated (CULT) or spontaneous (SPO) pasture type feeding. Bulk milk per farm was collected 4 times from February through April at 3-wk intervals. Pasture botanical and diet composition, diet nutritional quality, milk yield and composition were estimated each time. Pasture intake levels were calculated based on feed analyses, hay and concentrate amounts fed, and milk yield and chemical composition. According to pasture intake, the farms were split into low pasture intake (LPI; <29.5% of dry matter) and high pasture intake (HPI; >29.5% of dry matter) groups. Milk samples per farm were analyzed for α-tocopherol and ß-carotene contents by HPLC. The SPO group had higher levels of α-tocopherol and ß-carotene in milk (0.7 and 0.3 mg/L, respectively) and milk fat (19.0 and 7.5 mg/kg fat, respectively) compared with the CULT group in milk (0.5 and 0.2 mg/L, respectively) and milk fat (14.6 and 4.9 mg/kg, respectively). High pasture intake compared with LPI increased α-tocopherol in milk fat (18.0 and 16.0 mg/kg of fat, respectively). However, only in the SPO (not in CULT), HPI compared with LPI increased milk α-tocopherol (0.8 vs. 0.6 mg/L, respectively), milk ß-carotene (0.3 vs. 0.2 mg/L, respectively), and milk fat ß-carotene (8.4 vs. 6.6 mg/kg, respectively). Results may be related to the different botanical composition of the respective pasture types and pasture intake. Spontaneous pasture compared with CULT contained a higher mass proportion of Asteraceae, Fabaceae, Cruciferae, Euphorbiaceae, and Malvaceae plants. Milk and milk fat α-tocopherol levels were higher on test-days (TD)-1, TD-2, and TD-4 compared with TD-3. For HPI farms, milk fat ß-carotene content was higher on the first 2 TD compared with the last 2 TD. These differences could be related to plant biological stage. On Sicilian dairy farms, the highest milk α-tocopherol and ß-carotene contents may be obtained feeding high levels of SPO pasture in the spring.

Primary photon fluence extraction from portal images acquired with an amorphous silicon flat panel detector: experimental determination of a scatter filter.

When dose delivery to the patient is evaluated by extracting the primary photon fluence impinging on a portal imaging device, scattered radiation from the patient acts as noise. Our aim in the present study is to establish and test a procedure to filter out scatter radiations from portal images by experimental determination of a scatter filtering function. We performed a dose calibration of the Varian (Varian Medical Systems, Palo Alto, CA) aS500 electronic portal imaging device in routine use in our institution. We then analyzed the collected data and extracted the scatter filtering function by applying a simple scatter model with the aid of home-made software. To check the reliability of our calculations we compared central axis dose values in a PMMA phantom computed using the extracted primary fluence with those obtained from experimental TMR(0) tabulated values obtaining a agreement within about 3%. We finally performed a check of dose delivery repeatability by calculating the dose delivered to the EPID during portal image acquisition for patient positioning. Delivered dose per MU fluctuations were within 5% over a set of images acquired during routine use with no prior application of any procedure aimed at optimizing dosimetric repeatability.

Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.

The aim of this study was to provide the biochemical and structural characterization of Piacentinu Ennese cheese and to evaluate the impact of different farm technologies on cheese proteolysis and microstructure. Fifteen cheeses were manufactured according to traditional technology, i.e., from raw milk and farmhouse rennet in the absence of starter culture. Pasteurized milk, commercial rennet, and starter were used for production of 20 nontraditional cheeses. Proteolysis in Piacentinu Ennese cheese was monitored during a 2- to 10-mo ripening time. Low rates of overall proteolysis were observed in cheese, as percentages of total N soluble at pH 4.6 and in 12% trichloroacetic acid were about 11.40 and 8.10%, respectively, after 10 mo of age. Patterns of primary proteolysis by urea-PAGE showed that alpha(s)-caseins were degraded to a larger extent than were beta-caseins, although a considerable amount of both caseins was still intact after 10 mo. Reversed phase-HPLC analysis of the cheese peptide fractions showed a slow decrease in the levels of hydrophobic peptides coupled to increasing levels of hydrophilic compounds as the cheese aged. The structural characteristics of Piacentinu Ennese cheese were evaluated by scanning electron microscopy after 2, 4, and 6 mo of age. The micrographs showed a sponge-like structural network with a well-distributed system of empty spaces, originally occupied by whey and fat. The microstructure changed during cheese ripening to become more compact with cavities of smaller size. Farm technology significantly affected cheese proteolysis and microstructure. Nontraditional cheeses had higher levels of pH 4.6-soluble N and showed a larger hydrolysis of alpha(s)-casein fractions by urea-PAGE analysis than did traditional cheeses. Large differences between cheese-types also concerned the patterns of secondary proteolysis. Nontraditional cheeses had higher levels of 12% trichloroacetic acid-soluble N and showed larger proportions of free amino acids and hydrophilic peptides in the HPLC profiles of the corresponding 70% ethanol-soluble N fraction than traditional cheeses. Nontraditional cheeses also had a more open structure with a coarser and less continuous appearance than did traditional cheeses. A large amount of variability in cheese proteolysis and structure within nontraditional treatment reflected farm-dependent changes in manufacturing conditions related to the use of various types of rennet and starter.

Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheese.

Thirty-one 3.6-kg blocks of Ragusano cheese were made on each of 6 different days (in different weeks) starting with a different batch of milk on each day. On d 1, 3, and 5, the cheeses were not presalted and on d 2, 4, and 6, all cheeses were presalted (PS). One of the 31 blocks of cheese was selected at random for analysis before brine salting (i.e., on d 0). The remaining 30 blocks were randomly divided into 2 groups of 15 blocks each; one group was placed in 18% brine (18%B) and the other group was placed in saturated brine (SB). For the 15 blocks within each of the 2 brine concentrations (BC), 5 blocks were placed in a brine tank at 12 degrees C, 5 at 15 degrees C, and 5 at 18 degrees C, and submerged for 24 d. The research objective was to determine the combined impacts (i.e., interactions) of PS the curd before stretching, BC (SB vs. 18%B), and brine temperature (BT; 12, 15, and 18 degrees C) on salt uptake, moisture content, and yield of Ragusano cheese. Although BC, BT, and PS each had their own separate impacts on salt uptake, there was little interaction of these effects on salt uptake when they were used in combination. The PS most quickly delivered salt to the interior of the cheese and was the most effective approach to salting for controlling early gas formation. There were strong separate impacts of BC, BT, and PS on cheese moisture content, moisture loss, and net weight loss, with BC having the largest separate impact on these parameters. Reducing BT reduced salt content and increased moisture, but the effects were small. The more important effect of reduced BT was to reduce growth of gas forming bacteria. The 18%B produced higher moisture, and less moisture and weight loss than SB. The effect of interactions of BC, BT, and PS on moisture loss and net weight loss were small. To achieve the maximum benefit from the various approaches to salting for controlling early gas formation in Ragusano cheese, PS combined with slightly lower BT (i.e., 15 degrees C instead of 18 degrees C) should be used. Although using 18%B instead of SB did increase salt uptake, the point at which improved salt uptake occurred due to use of 18%B did not provide benefit in prevention of early gas formation, as reported separately. However, use of 18%B instead of SB provided a 9.98% increase in cheese yield due to reduced moisture loss during brining; this would be very attractive to cheese makers. The increase in yield needs to be balanced against the risk of growth of undesirable bacteria in the 18%B and the creation of another cheese quality defect.

Composition, microstructure, and surface barrier layer development during brine salting.

The goal of this study was to characterize the changes in chemical composition, porosity, and structure that occur at the surface of a block of brine-salted cheese and their relationship to the rate at which salt is taken up from the brine. To create a difference in composition, salt uptake, and barrier layer properties, identical blocks of Ragusano cheese were placed in saturated and 18% salt brine at 18 degrees C for 12 d. The overall moisture content and porosity decreased, whereas salt and salt in moisture content increased near the surface of blocks of brine-salted Ragusano cheese for all treatments. The general appearance of the microstructure of the surface of the blocks of brine-salted cheese was much more compact than the microstructure 1 mm inside the block at both brine concentrations. Large differences in porosity of the barrier layer were produced by brine-salting cheese in 18% vs. saturated brine, with cheese in saturated brine having much lower porosity at the surface and taking up much less salt during brining. The macro network of water channels within the microstructure of the cheese was less open near the surface of the block for cheese in both saturated and 18% brine after 4 d. However, no large differences in the size of the macro channels in the cheese structure due to the difference in brine concentration were observed by scanning electron microscopy. It is possible that the shrinkage of the much smaller pore structure within the casein matrix of the cheese is more important and will become more limiting to the rate of salt diffusion. Further microstructure work at higher resolution is needed to answer this question. The calculated decrease in porosity at the exterior 1-mm portion of the block was 50.8 and 29.2% for cheeses that had been in saturated vs. 18% brine for 12 d, respectively. The difference in brine concentration had a very large impact on the salt in moisture content of the cheese. The exterior of the cheese in 18% brine reached a salt in moisture content almost identical to that of the brine very quickly (17.3% at 4 d), whereas the salt in moisture content at the surface of the cheese block in saturated brine was only 11.9% at 4 d. There appears to be some critical concentration of salt in brine above which there is a large negative impact on salt uptake due to the creation of a barrier layer at the surface of the block of cheese.

Study on the reference dose level in radiotherapy treatment planning.

PURPOSE: The reference dose level of the dose distribution in the tumor volume is studied. METHODS AND MATERIALS: The study is performed using a formula based on the Linear Quadratic (LQ) model. The calculated reference dose level to which the prescribed dose must be referred, for the eradication of a homogeneous tumor, is investigated by varying the dose distribution, that is, the dose volume histogram shape, its range, the prescribed total dose, the fraction size and the linear quadratic model parameters, alpha and beta. RESULTS: For all the simulated dose volume histograms the calculated reference dose level is lower than the mean dose level, depending on the range of dose variation and the considered tumor sensitivity. When the dose nonuniformity is not too great the reference dose level is very near to the mean dose level; when the inhomogeneity of dose distribution is high the reference level is clearly lower than the mean level but not necessarily equal to the minimum level in the tumor. For the dose volume histograms derived from the actual dose distributions obtained from a two tangential beams technique, a four beams technique and a moving beam technique, the reference levels are calculated and compared with the ICRU 29 reference point dose level. In two cases the reference levels are lower than the level at the ICRU 29 reference point. In the case of the four beams technique, the two levels are equal. CONCLUSION: These theoretical results show the possibility of administering the prescribed dose to a dose level higher than the minimum in the tumor, with the same value of Tumor Control Probability (TCP) as the one corresponding to a uniform tumor irradiation. The application of the proposed study can offer a general support to the choice of the reference dose level, based on the actual dose distribution in the tumor volume.

A simulation model for tumor growth controlled by therapeutic agents.

Results obtained in a controlled tumor growth depend on the experimental model used, the agent employed (drugs, ionizing radiations, heat), aw well as the administration scheduling and the host environment. Empirical search and treatment optimization are related to a discrete number of agent combinations and fractioning, and system parameters and dependencies are strictly connected to biological assumptions. A simplified model for the evaluation of the rate of change of tumor volume at the time of cytotoxic agent administration is proposed here, as well as a computer program to perform the simulation of tumor growth controlled by therapeutic agents.

A treatment planning system for stereotactic radiotherapy.

Stereotactic radiotherapy to treat neoplastic lesions or artero-venus malformations in the brain may be accomplished with a linear accelerator by performing several non-coplanar arcs of irradiation with a highly collimated beam focused on a fixed point. This paper introduces a system to perform treatment planning. It is based on a Personal Computer and allows the acquisition, reconstruction and visualization of the target volume, within the brain, from CT (Computerized Tomography) or MR (Magnetic Resonance) images, and then it permits calculation and visualization of a 3-D (three-dimensional) dose distribution due to small photon beams. The performances of the system and its use in a practical case are described.

Chemometric analysis of Ragusano cheese flavor.

Ragusano cheeses were produced in duplicate from milk collected from pasture-fed and total mixed ration (TMR)-fed cattle at four time intervals. The cheeses were subjected to chemical analysis, conventional sensory testing, and gas chromatography-olfactometry (GCO). Data from each type of analysis were examined by principal component and factor analysis and by pattern recognition (SIMCA) to see if sufficient information for classification into pasture-fed and TMR-fed groups was contained therein. The results clearly indicate that there are significant differences in sensory panel and chemical analysis results between the two cheeses. The data were also examined to see if models of sensory responses as a function of analytical or GCO results or both could be constructed with the modeling technique partial least-squares regression (PLS). Strong PLS models of some sensory responses (green and toasted odor; salt, pungent, bitter, and butyric sensations; and smooth consistency) were obtained.

[Role of aminophylline and allopurinol in the reformation of peritoneal adhesions]. / Il ruolo dell'aminofillina e dell'allopurinolo nel riformarsi delle aderenze peritoneali.

The role of aminophylline in the re-formation of peritoneal adhesions was considered in 23 rats. Since the adhesions were obtained, the animals were subsequently divided into three groups, the first one containing seven units, the others containing eight animals each. During the four days prior the surgery, allopurinol at the dose of 50 mg/kg/die was added to the regular ground laboratory chow in the animals of the second group; aminophylline at the dose of 40 mg/kg/die was administered four hours and immediately prior the surgery, to the animals of the third group. The adhesions that we observed, were graded and evaluated assigning them a score. At the moment of the lysis of adhesions, we observed the score of 2.71 +/- 1.11 in the first group, 3.12 +/- 1.13 in the second group, and 2.75 +/- 1.03 in the third one. Matching each group one another no statistically significant difference was found. At the end the experiment, we observed a score of 3.71 +/- 0.49 for the adhesions in the first group, 2 +/- 0.75 in the second group, and 3.87 +/- 0.35 in the third one. Matching these scores with those observed at the moment of their lysis, they appeared significantly higher in the animals of the first group (p less than 0.02) and of the third group (p less than 0.05), but they were lower in the second group (p less than 0.05). Such results indicate that the re-formation of peritoneal adhesions following their lysis is constant, that allopurinol decreases the intensity of the process, while aminophylline increases it.

[Leiomyosarcoma of the small intestine]. / I leiomiosarcomi dell'intestino tenue.

Three cases of leiomyosarcomas of the small bowel, two localized in the jejunum and one in the ileum are reported. In the light of reported data, stress is laid on the anatomicopathological aspects and it is pointed out that the symptomatology is not specific and is comparable to that characterising the other neoplasms of the small bowel. The usefulness of the various diagnostic investigations are analysed and it is maintained that surgery plays a primary role in the treatment of such neoformations. It is maintained, finally, that further studies are needed to pinpoint the factors that may be correlated with the prognosis.

[Neuroendocrine carcinoma of the skin]. / Il carcinoma neuroendocrino della cute.

The neuroendocrine carcinoma of the skin (NCS) is an uncommon disease, having been described about 400 cases in world literature. Two cases of NCS in a 52-year-old woman and in a 44-year-old man are reported; their histogenesis is still uncertain. It is advisable a wide cutaneous excision of the neoplasm extending 2-3 cm. over its macroscopic borders, in order to decrease the incidence of local recurrences, reaching 33% in some reports; when regional nodes are involved a lymphadenectomy is recommended. The authors also recommend a prophylactic radiotherapy of locoregional node chains, because of the high radiosensitivity of these tumors.

Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.

Ragusano cheese is a "protected denomination of origin" cheese made in the Hyblean region of Sicily from raw milk using traditional wooden tools, without starter. To explore the Ragusano bacterial ecosystem, molecular fingerprinting was conducted at different times during the ripening and biofilms from the wooden vats called "tinas" were investigated. Raw milks collected at two farm sites, one on the mountain and one at sea level, were processed to produce Ragusano cheese. Raw milk, curd before and after cooking, curd at stretching time (cheese 0 time), and cheese samples (4 and 7 months) were analyzed by PCR-temporal temperature gel electrophoresis (PCR-TTGE) and by classical enumeration microbiology. With the use of universal primers, PCR-TTGE revealed many differences between the raw milk profiles, but also notable common bands identified as Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus delbrueckii, and Enterococcus faecium. After the stretching, TTGE profiles revealed three to five dominant species only through the entire process of ripening. In the biofilms of the two tinas used, one to five species were detected, S. thermophilus being predominant in both. Biofilms from five other tinas were also analyzed by PCR-TTGE, PCR-denaturating gradient gel electrophoresis, specific PCR tests, and sequencing, confirming the predominance of lactic acid bacteria (S. thermophilus, L. lactis, and L. delbrueckii subsp. lactis) and the presence of a few high-GC-content species, like coryneform bacteria. The spontaneous acidification of raw milks before and after contact with the five tinas was followed in two independent experiments. The lag period before acidification can be up to 5 h, depending on the raw milk and the specific tina, highlighting the complexity of this natural inoculation system.

Evaluation of bitterness in Ragusano cheese.

The appearance of undesirable bitter taste in Ragusano cheese was investigated by comparing the composition of 9 bitter cheeses with that of 9 reference cheeses of good quality by means of chemical, electrophoretic, and chromatographic analyses. Rates of proteolysis were significantly affected in cheeses of different quality. Primary proteolysis, as measured by pH 4.6-soluble N, was significantly greater in bitter cheeses compared with reference samples. Urea-PAGE profiles showed an almost complete breakdown of caseins in bitter cheeses and the further degradation of primary peptides into smaller compounds not detectable by this technique. Cheeses with defects had significantly lower levels of secondary proteolysis as reflected by the percentage of pH 4.6-soluble N soluble in 12% trichloroacetic acid and the amounts of total free amino acids. Peptides separated by reversed phase-HPLC revealed that the large and significant differences in peptide profiles of the soluble fractions between bitter and reference cheeses were mainly due to a much higher proportion of hydrophobic peptides in the former. The occurrence of bitterness in Ragusano cheese was therefore attributable to unbalanced levels of proteolysis and peptidolysis. Extensive degradation of caseins and primary peptides by activities of proteases produced large amounts of small- and medium-sized hydrophobic peptides that were not adequately removed by peptidases of microflora and therefore accumulated in cheese potentially contributing to its bitter taste. The presence of these compounds in bitter cheeses was related to high salt-in-moisture and low moisture contents that limited the enzymatic activities of microflora important in secondary proteolysis. Combining salt-in-moisture and the ratio of hydrophobic-to-hydrophilic soluble peptides resulted in the best logistic partial least squares regression model predicting cheese quality. Although bitterness is known to be rarely encountered in cheese at salt-in-moisture levels >5.0, all of the bitter cheeses analyzed in this study had salt-in-moisture levels much greater than this value. According to the logistic model, a risk of bitterness development may exist for cheeses with a midrange (5 to 10%) salt-in-moisture content but with an inadequate level of secondary proteolysis.

Magnetic resonance guided radiosurgery in children: tridimensional extrapolation from isodose neuroimaging superimposition.

In stereotactic radiosurgery, thin external beams of ionizing radiation concentrated in a single dose onto a sharply defined target are employed to treat lesions within the brain, avoiding doses which may produce unwanted damage to the surrounding healthy tissue. The dynamic irradiation technique used with the linear accelerator employs variable arcs of irradiation rotating around the isocenter of the target. The technique of stereotactic magnetic resonance (MR) guided radiosurgery is supported by a dedicated computerized system for treatment planning simulation. The system, based on a personal computer, allows the acquisition, reconstruction, and visualization of the target volume from MR images, and permits calculation and visualization of a three-dimensional dose distribution directly superimposed upon MR images of the lesion. The desired goal of destroying neoplastic tissue without damaging cerebral parenchyma is of particular importance in children. Consequently, adapting the three-dimensional isodose profiles to the morphology of the lesion to be treated is crucial. From this, the importance of the computer simulation is evident, as it permits one to go deeply into the study of isodose distribution, changing beam collimation, and the number and amplitude of arcs of irradiation.

An empirical method for prediction of cheese yield.

Theoretical cheese yield can be estimated from the milk fat and casein or protein content of milk using classical formulae, such as the VanSlyke formula. These equations are reliable predictors of theoretical or actual yield based on accurately measured milk fat and casein content. Many cheese makers desire to base payment for milk to dairy farmers on the yield of cheese. In small factories, however, accurate measurement of fat and casein content of milk by either chemical methods or infrared milk analysis is too time consuming and expensive. Therefore, an empirical test to predict cheese yield was developed which uses simple equipment (i.e., clinical centrifuge, analytical balance, and forced air oven) to carry out a miniature cheese making, followed by a gravimetric measurement of dry weight yield. A linear regression of calculated theoretical versus dry weight yields for milks of known fat and casein content was calculated. A regression equation of y = 1.275x + 1.528, where y is theoretical yield and x is measured dry solids yield (r2 = 0.981), for Cheddar cheese was developed using milks with a range of theoretical yield from 7 to 11.8%. The standard deviation of the difference (SDD) between theoretical cheese yield and dry solids yield was 0.194 and the coefficient of variation (SDD/mean x 100) was 1.95% upon cross validation. For cheeses without a well-established theoretical cheese yield equation, the measured dry weight yields could be directly correlated to the observed yields in the factory; this would more accurately reflect the expected yield performance. Payments for milk based on these measurements would more accurately reflect quality and composition of the milk and the actual average recovery of fat and casein achieved under practical cheese making conditions.

Estimate of normal tissue damage in treatment planning for stereotactic radiotherapy.

A personal computer (PC) system was developed to perform treatment planning for radiosurgery and stereotactic radiotherapy. These techniques of irradiation of the brain may be accomplished with a linear accelerator by performing several non-coplanar arcs of a highly collimated beam focused at a fixed point. The PC system allows the acquisition, reconstruction and the visualization of the target volume from CT or MR images, and then it permits to calculate a three-dimensional (3-D) dose distribution due to small photon beams and to visualize it. The software calculates not only total dose distribution, administered fractionated or in single fraction, but also the NTD2 (normalized total dose) predicted to have a biological effect equivalent to the single irradiation. The choice of the best technique is supported by the dose volume histograms (DVH) calculation and by an estimate of complication probability to the brain normal tissue (NTCP). The algorithm for NTCP calculation is based on two models: the linear quadratic and the logistic. A comparison of three different dose calculations for a typical cerebral target volume is presented to demonstrate the system performances.

Influence of presalting and brine concentration on salt uptake by Ragusano cheese.

The impact of presalting and nonsaturated brine on salt uptake by Ragusano cheese was determined. The study included four treatments: 1) the traditional method using no presalting and saturated brine, 2) presalting and saturated brine, 3) no presalting and 18% brine for 8 d followed by 16 d in saturated brine, and 4) presalting and 18% brine for 8 d followed by 16 d in saturated brine. Cheese blocks were weighed and sampled before brine salting (time 0) and after 1, 4, 8, 16, and 24 d of brining for each treatment. Presalting delivered 60% of the normal level of salt in the center of the block prior to brine salting without decreasing the rate of uptake of salt from either saturated or 18% brine. Use of 18% salt brine for the first 8 d of 24 d of brine salting increased the rate of salt uptake, compared with 24 d in saturated brine. The increased rate of salt uptake with 18% brine compared with saturated brine was related to the impact of salt brine on the moisture content and porosity of the cheese near the surface of the block. Brine with higher salt content causes a rapid loss of moisture from cheese near the surface of the block. Moisture loss causes shrinkage of the cheese structure and decreases porosity, which impedes moisture movement out and salt movement into the block. The use of 18% salt brine for the first 8 d delayed the moisture loss and cheese shrinkage at the exterior of the block and allowed more salt penetration.

Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperatures.

The influence of temperature (12, 15, 18, 21, and 24 degrees 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 (from 12 to 24 degrees C), with the impact of brine temperature on proteolysis and lipolysis becoming progressively larger. Proteolysis was highest in the interior of the blocks where salt in moisture content was lowest and temperature had more impact on proteolysis in the interior position of the block than the exterior position. However, the opposite was true for lipolysis. The total free fatty acid content was higher and temperature had more impact on lipolysis at the exterior position of the block where salt in moisture was the highest. This effect of increased salt concentration on lipolysis was confirmed with direct salted cheeses in a small follow-up experiment. Lipolysis increased with increasing salt in the moisture content of the direct salted cheeses. It is likely that migration of water-soluble FFA from the brine into the cheese and from the interior portion of the cheese to the exterior portion of the cheese also contributed to a higher level of FFA at the exterior portion of the blocks. As brine temperature increased the profile of individual free fatty acids released from triglycerides changed, with the proportion of short-chain free fatty acids increasing with increasing brine temperature. This effect was largest at high salt in moisture content.

Influence of the temperature of salt brine on salt uptake by Ragusano cheese.

The influence of temperature (12, 15, 18, 21, and 24 degrees C) of saturated brine on salt uptake by 3.8-kg experimental blocks of Ragusano cheese during 24 d of brining was determined. Twenty-six 3.8-kg blocks were made on each of three 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 five 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 for salt and moisture content. The weight loss by blocks of cheese after 24 d of brining was higher, with increasing brine temperature, and represented the net effect of moisture loss and salt uptake. The total salt uptake and moisture loss increased with increasing brine temperature. Salt penetrates into cheese through the moisture phase within the pore structure of the cheese. Porosity of the cheese structure and viscosity of the water phase within the pores influenced the rate and extent of salt penetration during 24 d of brining. In a previous study, it was determined that salt uptake at 18 degrees C was faster in 18% brine than in saturated brine due to higher moisture and porosity of the exterior portion of the cheese. In the present study, moisture loss occurred from all cheeses at all temperatures and most of the loss was from the exterior portion of the block during the first 4 d of brining. This loss in moisture would be expected to decrease porosity of the exterior portion and act as a barrier to salt penetration. The moisture loss increased with increasing brine temperature. If this decrease in porosity was the only factor influencing salt uptake, then it would be expected that the cheeses at higher brine temperature would have had lower salt content. However, the opposite was true. Brine temperature must have also impacted the viscosity of the aqueous phase of the cheese. Cheese in lower temperature brine would be expected to have higher viscosity of the aqueous phase and slower salt uptake, even though the cheese at lower brine temperature should have had a more porous structure (favoring faster uptake) than cheese at higher brine temperature. Therefore, changing brine concentration has a greater impact on cheese porosity, while changing brine temperature has a larger impact on viscosity of the aqueous phase of the cheese within the pores in the cheese.