Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

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

Publikováno v: Animals : an Open Access Journal from MDPI
Animals (Basel) 11 (2021). doi:10.3390/ani11102835
info:cnr-pdr/source/autori:Franceschi, Piero; Brasca, Milena; Malacarne, Massimo; Formaggioni, Paolo; Faccia, Michele; Natrella, Giuseppe; Summer, Andrea/titolo:Effects of the cooling temperature at the farm on milk maturation and cheesemaking process in the manufacture of Parmigiano Reggiano PDO cheese/doi:10.3390%2Fani11102835/rivista:Animals (Basel)/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume:11
Animals, Vol 11, Iss 2835, p 2835 (2021)
Animals
Volume 11
Issue 10

Parmigiano Reggiano is a hard PDO cheese made from bovine raw milk, whose microbiological characteristics have important repercussions on cheese quality. According to the EU official production protocol, milk temperature at the farm must not drop bel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07b99bcfa4b91c7c706110683e44f6e7
https://pubmed.ncbi.nlm.nih.gov/34679856