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The centripetal ripening pattern in Grana Padano and Parmigiano Reggiano cheese






Scienza e Tecnica Lattiero Casearia 48(1): 73-82

The centripetal ripening pattern in Grana Padano and Parmigiano Reggiano cheese

Recent studies have shown that the heat load gradient seen during moulding of Grana Padano and Parmigiano Reggiano cheese produces a corresponding enzyme inactivation gradient in the presence of low pH values. Enzyme activity is greater in the outer layers than in the core of the cheese and this, in turn, gives rise to centripetal ripening.

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Accession: 002980077



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