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

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 below 18 °C. The present research aimed to study the...

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主要な著者:	Piero Franceschi, Milena Brasca, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Giuseppe Natrella, Andrea Summer
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2021-09-01
シリーズ:	Animals
主題:	Parmigiano Reggiano cheese milk cooling at the farm milk dairy maturation cheesemaking efficiency milk salt equilibria milk microbiological characteristics
オンライン･アクセス:	https://www.mdpi.com/2076-2615/11/10/2835
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