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Effect of storage conditions on Parmigiano Reggiano cheese. Part II: cheese stored with or without air conditioning



Effect of storage conditions on Parmigiano Reggiano cheese. Part II: cheese stored with or without air conditioning



Scienza e Tecnica Lattiero Casearia 46(3): 178-189



Two batches of 12 wheels of Parmigiano Reggiano cheese produced in June and Nov. 1990 were stored in 2 rooms of the same cheese store. The first batch (i) was placed in an air-conditioned room, the second (ii) in a room without air conditioning. The cheese was stored when it was 2 months old until the end of ripening, at 24 months. The average temperatures in the non-air-conditioned room and in the air conditioned one were 15.75 and 14.76 degrees C respectively.

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Accession: 002604921

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