Document Detail


Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks.
MedLine Citation:
PMID:  16476179     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The authors report the results of a study aimed at the comparison of the basic chemical composition, the main protein fractions distribution, rennet coagulation properties and Parmigiano-Reggiano cheese yield of vat milk from Italian Brown and Italian Friesian herds. Parmigiano-Reggiano cheese factories which manufacture milk separately from Italian Brown herds and Italian Friesian herds were used in the study. Thirteen cheesemaking trials were performed at 10 different commercial cheese factories. The study was carried out from March to October 2003. For each cheesemaking trial in each factory, approximately 1100 kg milk from Italian Brown cows and from Italian Friesian cows were processed in parallel. The animals involved in the study came from farms with comparable management practices, size, location, number of lactation and days in milking. Each vat contained milk obtained by combining milk collected during the evening milking (partially skimmed milk by natural creaming) and the following morning milking (full-cream milk), from at least 2 dairy herds. Milk from Italian Brown cows is characterised by a higher casein content (27.1 v. 23.7 g/kg; P < or = 0.0001) than Italian Friesian cows' milk. Curd firming time (k20) of Italian Brown cows' milk was markedly lower than that of Italian Friesian cows' milk (6.6 v. 10.0 min; P < or = 0.001). This implies a higher rate of aggregation of para-casein micelles for Italian Brown cows' milk. The coagulum of Italian Brown cows' milk had better rheological properties and lower losses of fat in the cheese whey. Parmigiano-Reggiano cheese yield at 24 h was also higher for Italian Brown cows' milk, + 0.99 kg cheese for every 100 kg vat milk.
Authors:
Massimo Malacarne; Andrea Summer; Enrico Fossa; Paolo Formaggioni; Piero Franceschi; Mauro Pecorari; Primo Mariani
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Publication Detail:
Type:  Journal Article     Date:  2006-02-14
Journal Detail:
Title:  The Journal of dairy research     Volume:  73     ISSN:  0022-0299     ISO Abbreviation:  J. Dairy Res.     Publication Date:  2006 May 
Date Detail:
Created Date:  2006-06-15     Completed Date:  2006-08-21     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985125R     Medline TA:  J Dairy Res     Country:  England    
Other Details:
Languages:  eng     Pagination:  171-7     Citation Subset:  IM    
Affiliation:
Scienze Zootecniche e Qualità delle Produzioni Animali. Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti. Università degli Studi. Via del Taglio 8, 43100 Parma, Italy. massimo.malacarne@unipr.it
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MeSH Terms
Descriptor/Qualifier:
Animals
Breeding
Cattle / genetics*,  physiology
Cheese / analysis*
Chymosin / metabolism
Dairying / methods
Female
Milk / chemistry*
Milk Proteins / analysis*
Rheology
Species Specificity
Chemical
Reg. No./Substance:
0/Milk Proteins; 9042-08-4/rennet; EC 3.4.23.4/Chymosin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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