EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Bacteriological studies on cheese milk in Parmigiano-Reggiano cheese manufacture. I



Bacteriological studies on cheese milk in Parmigiano-Reggiano cheese manufacture. I



Riv. Zootec, 44: 3, 134-151



Samples of milk from Reggio and from Italian Frie-sian cows were taken weekly on delivery to a cheese factory in Reggio Emilia province throughout a Par- migiano-Reggiano cheesemaking season. There were only slight differences between milks from the 2 breeds in their counts of total aerobic bacteria and specific microbial groups.

(PDF emailed within 1 workday: $29.90)

Accession: 014356571

Download citation: RISBibTeXText



Related references

Seasonal variations of milk quality in Parmigiano-Reggiano cheese manufacture in a period of 10 years. Scienza e Tecnica Lattiero Casearia 55(1): 63-77, 2004

Seasonal variations of milk characteristics and cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese. Veterinary Research Communications 27(Suppl.1): 663-666, 2003

Effects of the full cream milk somatic cell content on the characteristics of vat milk in the manufacture of Parmigiano-Reggiano cheese. Veterinary Research Communications 33 Suppl 1: 281-283, 2009

Effects of milk storage temperature at the herd on cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese. Veterinary Research Communications 32 Suppl 1: S339-S341, 2008

Milk physico-chemical features, rheological properties and cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese. Scienza e Tecnica Lattiero Casearia 55(4): 269-284, 2004

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, 2004

Seasonal variations of herd milk quality in Parmigiano-Reggiano cheese manufacture: comparison between Jersey and Italian Friesian cattle breeds. Annali della Facolta di Medicina Veterinaria, Universita di Parma 25: 145-165, 2005

Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties. Journal of Dairy Research 75(2): 218-224, 2008

The role of casein content of milk on Parmigiano Reggiano cheese production: yield, chemical composition, proteolysis, lipolysis and organoleptic properties of the ripened cheese. Scienza e Tecnica Lattiero Casearia 46(4): 211-232, 1995

Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat. Journal of Dairy Science 97(3): 1202-1209, 2015

Bacteriological conditions of cheese milk, cheese during pressing and of whey during the manufacture of full-fat Glarner alpine cheese.. Schweiz. Milchztg. 80: 163-66, 1954

Study about the behaviour of potentially pathogenic bacteria during the manufacture of Parmigiano-Reggiano cheese. Scienza e Tecnica Lattiero Casearia 52(1): 13-22, 2001

Effect of ripening conditions on Parmigiano Reggiano cheese. Part 1: cheese stored in various cheese stores during the second year of ripening. Scienza e Tecnica Lattiero Casearia 46(1): 39-55, 1995

Lead in butter and cheese produced in different zones of the Parmigiano-Reggiano cheese area. Scienza e Tecnica Lattiero Casearia 32(4): 237-250, 1981

The position of hard cheese factories in the EEC with particular reference to ' Parmigiano-Reggiano ' cheese. Dt. Molk.-Ztg, Kempten, 89: 46, 2034-40, 1968