Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

SIMPLE SUMMARY: Currently, the official protocol of Parmigiano Reggiano, a hard, cooked Italian PDO cheese, prohibits cooling the milk at the farm below 18 °C. As Parmigiano is made from raw milk, the microbiological characteristics of the raw matter have a strong impact both on the cheesemaking pro...

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Detalles Bibliográficos
Autores principales: Franceschi, Piero, Brasca, Milena, Malacarne, Massimo, Formaggioni, Paolo, Faccia, Michele, Natrella, Giuseppe, Summer, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8532842/
https://www.ncbi.nlm.nih.gov/pubmed/34679856
http://dx.doi.org/10.3390/ani11102835

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8532842/
https://www.ncbi.nlm.nih.gov/pubmed/34679856
http://dx.doi.org/10.3390/ani11102835

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