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Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

OBJECTIVE: The aim was to study the influence of cooling milk at 9°C at the farm versus keeping it at 20°C on Parmigiano Reggiano cheese lipolysis. METHODS: A total of six cheesemaking trials (3 in winter and 3 in summer) were performed. In each trial, milk was divided continuously into two identica...

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Detalles Bibliográficos
Autores principales:	Franceschi, Piero, Formaggioni, Paolo, Brasca, Milena, Natrella, Giuseppe, Faccia, Michele, Malacarne, Massimo, Summer, Andrea
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Animal Bioscience 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834655/ https://www.ncbi.nlm.nih.gov/pubmed/35798045 http://dx.doi.org/10.5713/ab.22.0080

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