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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Hauptverfasser: Piero Franceschi, Michele Faccia, Massimo Malacarne, Paolo Formaggioni, Andrea Summer
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2020-02-01
Schriftenreihe:Foods
Schlagworte:
parmigiano reggiano cheese
somatic cells
milk composition
cheese yield
cheesemaking losses
Online Zugang:https://www.mdpi.com/2304-8158/9/2/212
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