Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties

Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutritional profile, but it could affect the manufacturi...

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Detalles Bibliográficos
Autores principales: Loffi, Cecilia, Bortolazzo, Elena, Garavaldi, Anna, Musi, Valeria, Reverberi, Paolo, Galaverna, Gianni, Sforza, Stefano, Tedeschi, Tullia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066690/
https://www.ncbi.nlm.nih.gov/pubmed/33916822
http://dx.doi.org/10.3390/foods10040770

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066690/
https://www.ncbi.nlm.nih.gov/pubmed/33916822
http://dx.doi.org/10.3390/foods10040770

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