Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count

The mammary gland inflammation process is responsible for an increased number of somatic cells in milk, and transfers into the milk of some blood components; this causes alterations in the chemical composition and physico-chemical properties of milk. For this reason, somatic cell count (SCC) is one...

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Bibliographic Details
Main Authors: Piero Franceschi, Michele Faccia, Massimo Malacarne, Paolo Formaggioni, Andrea Summer
Format: Artigo
Language:Inglês
Published: MDPI AG 2020-02-01
Series:Foods
Subjects:
parmigiano reggiano cheese
somatic cells
milk composition
cheese yield
cheesemaking losses
Online Access:https://www.mdpi.com/2304-8158/9/2/212
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