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

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 identical...

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Bibliographic Details
Main Authors: Piero Franceschi, Paolo Formaggioni, Milena Brasca, Giuseppe Natrella, Michele Faccia, Massimo Malacarne, Andrea Summer
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2023-01-01
Series:Animal Bioscience
Subjects:
cheese fat composition
cheese lipolysis
fatty acids
milk cooling
parmigiano reggiano
Online Access:http://www.animbiosci.org/upload/pdf/ab-22-0080.pdf

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