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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Detalles Bibliográficos
Autores principales: Franceschi, Piero, Malacarne, Massimo, Formaggioni, Paolo, Faccia, Michele, Summer, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003571/
https://www.ncbi.nlm.nih.gov/pubmed/33808753
http://dx.doi.org/10.3390/ani11030879

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003571/
https://www.ncbi.nlm.nih.gov/pubmed/33808753
http://dx.doi.org/10.3390/ani11030879

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