Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

Autor: Piero Franceschi, Paolo Formaggioni, Milena Brasca, Giuseppe Natrella, Michele Faccia, Massimo Malacarne, Andrea Summer

Publikováno v: Animal Bioscience, Vol 36, Iss 1, Pp 132-143 (2023)

Objective The aim was to study the influence of cooling milk at 9°C at the farm versus keeping it at 20°C on Parmigiano Reggiano cheese lipolysis. Methods A total of six cheesemaking trials (3 in winter and 3 in summer) were performed. In each tria

Externí odkaz: https://doaj.org/article/f854597784ea40c69b13bad3b2a55b55

Are the specific sensory properties of pasture cheeses linked to milk fat composition and bacterial dynamics?

Autor: Fretin, Marie, Martin, Bruno, Bord, Cécile, Pereira, Delphine, Montel, Marie-Christine, Cirie, Carole, Fournier, Florence, Delbes, Céline, Ferlay, Anne

Publikováno v: Options Méditerranéennes. Série A : Séminaires Méditerranéens
1. Joint Meeting of FAO-CIHEAM Mountain Pastures and Mediterranean Forages Resources Networks and Mountain Cheese Network
1. Joint Meeting of FAO-CIHEAM Mountain Pastures and Mediterranean Forages Resources Networks and Mountain Cheese Network, Jun 2016, Zaragoza, Spain. 4 p
1. Joint Meeting of FAO-CIHEAM Mountain Pastures and Mediterranean Forages Resources Networks and Mountain Cheese Network, Jun 2016, Zaragoza, Spain. CIHEAM-Centre International de Hautes Etudes Agronomiques Méditerranéennes, 4 p., 2016, Options Méditerranéennes. Série A : Séminaires Méditerranéens
2016; 1. Joint Meeting of FAO-CIHEAM Mountain Pastures and Mediterranean Forages Resources Networks and Mountain Cheese Network, Zaragoza, ESP, 2016-06-14-2016-06-16, 1-4

The aim of this research was to determine the specific influence of milk fat composition on the sensory properties of cheeses derived from cows fed either pasture or a maize silage-based diet. Uncooked pressed Cantal cheeses were manufactured from sk

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d7223eedd721cc96f43ae7618a0678ce
https://hal.archives-ouvertes.fr/hal-01594980