Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese

Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese

The aim of this research was to compare the chemical composition and the technological characteristics of milk for Parmigiano Reggiano cheese produced in herds with different numbers of cows. The research was carried out on 5760 Italian Friesian herd milk samples collected from a total of 160 farms...

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Bibliographic Details
Main Authors: Piero Franceschi, Paolo Formaggioni, Davide Barbanti, Yesid Orlando Gonzalez Torres, Cristina Scotti, Francesca Martuzzi
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
Parmigiano Reggiano cheese
milk production
herd size
milk composition
milk microbiological characteristics
milk technological characteristics
Online Access:https://www.mdpi.com/2304-8158/14/3/494

Internet

https://www.mdpi.com/2304-8158/14/3/494

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