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Chemical composition and proteolysis of Parmigiano Reggiano cheese: measurements in different zones of 24-month-old cheese



Chemical composition and proteolysis of Parmigiano Reggiano cheese: measurements in different zones of 24-month-old cheese



Industria del Latte 31(2/3): 17-24



A comparison was made between (i) the centre and (ii) the outer portion of Parmigiano Reggiano cheeses in order to evaluate differences in composition and degree of proteolysis of casein. The samples were taken from 52 cheeses aged 22-27 months (average 24.5 months), produced over 3 years in different seasons at 23 cheese factories in the province of Parma, Italy. The following analysis were carried out: moisture, pH, fat, NaCl, total N and soluble N.

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Accession: 002776718

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