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



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



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



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.

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Accession: 004072185

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