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Effect of ripening conditions on Parmigiano Reggiano cheese. Part 1: cheese stored in various cheese stores during the second year of ripening



Effect of ripening conditions on Parmigiano Reggiano cheese. Part 1: cheese stored in various cheese stores during the second year of ripening



Scienza e Tecnica Lattiero Casearia 46(1): 39-55



80 9-month-old Parmigiano Reggiano cheeses, produced at 1 cheese factory, were divided into 5 batches and stored in 5 cheeses stores for up to 21 months with monthly checks to assess the loss in weight. Every month temperature and RH of the cheese stores were monitored. The average temperature ranged from 10 degrees C in winter to 20 degrees C in summer, with an average RH of 70%. The losses in weight of cheeses varied from 5.02% in store no.2 to 4.54% in store no.3.

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