Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese
Parmigiano Reggiano is a hard PDO cheese made from bovine raw milk, whose microbiological characteristics have important repercussions on cheese quality. According to the EU official production protocol, milk temperature at the farm must not drop below 18 °C. The present research aimed to study the...
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MDPI AG
2021-09-01
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| author | Piero Franceschi Milena Brasca Massimo Malacarne Paolo Formaggioni Michele Faccia Giuseppe Natrella Andrea Summer |
| author_facet | Piero Franceschi Milena Brasca Massimo Malacarne Paolo Formaggioni Michele Faccia Giuseppe Natrella Andrea Summer |
| author_sort | Piero Franceschi |
| collection | DOAJ |
| description | Parmigiano Reggiano is a hard PDO cheese made from bovine raw milk, whose microbiological characteristics have important repercussions on cheese quality. According to the EU official production protocol, milk temperature at the farm must not drop below 18 °C. The present research aimed to study the effect of cooling milk at the farm at 9 °C on the characteristics of milk and on the cheesemaking process and losses during manufacture. Six cheesemaking trials were performed in two different dairies. In each of them, two cheesemakings were made in parallel: one with milk kept at 9 °C (TM9) and the other with milk kept at 20 °C (TM20). TM9 milk, in comparison with TM20, showed after the creaming process a significant reduction not only of total bacterial count but also of psychrotrophic and lipolytic bacteria. At the same time, TM9 milk showed a higher creaming capacity and, consequently, a lower fat content than TM20. TM9 vat milk had worst coagulation properties than TM20, which caused slightly higher loss of fat and curd fines into the whey. Nevertheless, these changes were too small to influence the efficiency of the cheesemaking process; conversely, maintaining milk at the farm at 9 °C led to a reduction of the number of spoilage bacteria. |
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| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T06:47:05Z |
| publishDate | 2021-09-01 |
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| spelling | doaj.art-3873da3a81064a869e8efc9210d8a3e02023-11-22T17:09:53ZengMDPI AGAnimals2076-26152021-09-011110283510.3390/ani11102835Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO CheesePiero Franceschi0Milena Brasca1Massimo Malacarne2Paolo Formaggioni3Michele Faccia4Giuseppe Natrella5Andrea Summer6Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, ItalyInstitute of Sciences of Food Production, National Research Council, Via Celoria 2, IT-20133 Milan, ItalyDepartment of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, ItalyDepartment of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70125 Bari, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70125 Bari, ItalyDepartment of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, ItalyParmigiano Reggiano is a hard PDO cheese made from bovine raw milk, whose microbiological characteristics have important repercussions on cheese quality. According to the EU official production protocol, milk temperature at the farm must not drop below 18 °C. The present research aimed to study the effect of cooling milk at the farm at 9 °C on the characteristics of milk and on the cheesemaking process and losses during manufacture. Six cheesemaking trials were performed in two different dairies. In each of them, two cheesemakings were made in parallel: one with milk kept at 9 °C (TM9) and the other with milk kept at 20 °C (TM20). TM9 milk, in comparison with TM20, showed after the creaming process a significant reduction not only of total bacterial count but also of psychrotrophic and lipolytic bacteria. At the same time, TM9 milk showed a higher creaming capacity and, consequently, a lower fat content than TM20. TM9 vat milk had worst coagulation properties than TM20, which caused slightly higher loss of fat and curd fines into the whey. Nevertheless, these changes were too small to influence the efficiency of the cheesemaking process; conversely, maintaining milk at the farm at 9 °C led to a reduction of the number of spoilage bacteria.https://www.mdpi.com/2076-2615/11/10/2835Parmigiano Reggiano cheesemilk cooling at the farmmilk dairy maturationcheesemaking efficiencymilk salt equilibriamilk microbiological characteristics |
| spellingShingle | Piero Franceschi Milena Brasca Massimo Malacarne Paolo Formaggioni Michele Faccia Giuseppe Natrella Andrea Summer Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese Animals Parmigiano Reggiano cheese milk cooling at the farm milk dairy maturation cheesemaking efficiency milk salt equilibria milk microbiological characteristics |
| title | Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese |
| title_full | Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese |
| title_fullStr | Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese |
| title_full_unstemmed | Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese |
| title_short | Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese |
| title_sort | effects of the cooling temperature at the farm on milk maturation and cheesemaking process in the manufacture of parmigiano reggiano pdo cheese |
| topic | Parmigiano Reggiano cheese milk cooling at the farm milk dairy maturation cheesemaking efficiency milk salt equilibria milk microbiological characteristics |
| url | https://www.mdpi.com/2076-2615/11/10/2835 |
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