Chemical composition, rennet-coagulation properties and cheese yield of the milk for Parmigiano-Reggiano cheese production: seasonal variations

Formaggioni, P.; Pecorari, M.; Franceschi, P.; Sabbioni, A.; Malacarne, M.; Summer, A.; Mariani, P.

Annali della Facolta di Medicina Veterinaria, Universita di Parma 24: 327-343

2004


Accession: 004072185

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Abstract
The effect of seasonal variations on chemical composition, rennet-coagulation properties and cheese yield of the milk for Parmigiano-Reggiano cheese production were studied. Samplings (vat milk and cooked whey) were made for two and a half years at different seasonal periods in 28 cheese factories located in the plains, hills and mountains of the province of Parma. Milk from two different vats were collected from every factory. The cheeses were weighed 24 h and 6 months after cheesemaking. Milk manufactured in autumn had significantly higher cheese yield at 24 h (8.52%; P<=0.05) and 6 months (7.77%; P<=0.01) after cheesemaking with respect to the milk manufactured in winter and spring. The same result was registered for the yield obtained from the overall milk (whole milk of the evening milking+whole milk of the morning milking): 8.33% at 24 h (P<=0.01) and 7.60% at 6 months (P<=0.01). At 6 months, the weight decreased for the cheeses produced in autumn and summer: 8.73% (autumn) and 8.54% (summer) vs. 9.39% (winter) and 9.48% (spring) (P<=0.0001). Season significantly affected rennet-coagulation properties (clotting time, curd firming time and curd firmness values) wherein it was lowest during the summer months.