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Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis
SIMPLE SUMMARY: Parmigiano Reggiano is a Protected Designation of Origin (PDO) hard-cooked cheese made from raw milk that is ripened from 18 to over 24 months. Since the EU official protocol does not allow farmers to store the milk at the farm at a temperature lower than 18 °C, the conditions applie...
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| 出版年: | Animals (Basel) |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8003571/ https://ncbi.nlm.nih.gov/pubmed/33808753 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani11030879 |
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