scholarly journals 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

2014 ◽  
Vol 97 (3) ◽  
pp. 1202-1209 ◽  
Author(s):  
G. Mucchetti ◽  
M. Gatti ◽  
M. Nocetti ◽  
P. Reverberi ◽  
A. Bianchi ◽  
...  
Keyword(s):  
Cheese Making ◽  
Cheese Curd ◽  
The Moment ◽  
Parmigiano Reggiano

Accelerated cheese ripening: a method for increasing the number of lactic starter bacteria in cheese without detrimental effect to the cheese-making process, and its effect on the cheese ripening

1975 ◽  
Vol 42 (2) ◽  
pp. 313-326 ◽  
Author(s):  
H.-E. Pettersson ◽  
G. Sjöström
Keyword(s):  
Heat Treatment ◽  
Adverse Effect ◽  
Trichloroacetic Acid ◽  
Detrimental Effect ◽  
Phosphotungstic Acid ◽  
Cheese Making ◽  
Cheese Ripening ◽  
Constant Ph ◽  
Cheese Curd ◽  
Number Of Cells

SummaryA method is outlined for accelerating ripening in Swedish semihard cheese by increasing the number of lactic starter bacteria present in the cheese without impairing characteristic texture and flavour. In addition to the normal starter inoculum, suitable lactic starter bacteria whose lactic-acid-producing activity had been greatly reduced by previous sublethal heat treatment, were added to the cheesemilk. When suspensions of streptococci and lactobacilli cultivated at a constant pH were heated at 59 and 69°C respectively acid production was retarded by 5–10 h, which was found to be sufficient for the cheese-making. Proteolysis was lowered only 10–30% by these heating temperatures. Bacterial cell suspensions, prepared by the methods outlined and added to the cheesemilk, were incorporated in cheese curd to extents depending on the amount added and the type of starter. The number in the final cheese could be increased to a maximum of 4–5 times that of control cheese. No adverse effect of the extra starter bacteria on pH, fat content and water content of cheeses 24-h old was observed. Proteolysis, measured as the increase in trichloroacetic acid and phosphotungstic acid (PTA)-soluble N, increased with increasing number of cells in the cheese. Organoleptic judgements showed a positive correlation (r= 0·81) between taste and PTA-soluble N, which in turn was influenced by the number of cells in the final cheeses.

Denaturation of porcine pepsin during Cheddar cheese manufacture

1977 ◽  
Vol 44 (2) ◽  
pp. 335-343 ◽  
Author(s):  
A. M. O'Keeffe ◽  
P. F. Fox ◽  
C. Daly
Keyword(s):  
Cheddar Cheese ◽  
Porcine Pepsin ◽  
Cheese Making ◽  
Temperature Range ◽  
Cheese Ripening ◽  
Cheese Curd

SummaryPorcine pepsin was rapidly denatured in phosphate buffers, pH 6·4–6·7, in the temperature range 31–39 °C and was only slightly more stable in milk under similar conditions. However, the enzyme was considerably more stable in Cheddar cheese curd in which the extent of denaturation was very markedly influenced by the pH of the milk at setting. Under normal cheese-making conditions, porcine pepsin was about equally stable with chymosin. Two modifications of the cheesemanufacturing procedure were developed which permit the manufacture of cheese almost free of coagulant and suitable for the assessment of the contribution of starter proteinases to proteolysis during cheese ripening.

Parmigiano Reggiano and Grana Padano cheese curd grains size and distribution by image analysis

LWT ◽  
2012 ◽  
Vol 47 (2) ◽  
pp. 380-385 ◽  
Author(s):  
R. Iezzi ◽  
F. Locci ◽  
R. Ghiglietti ◽  
C. Belingheri ◽  
S. Francolino ◽  
...  
Keyword(s):  
Image Analysis ◽  
Cheese Curd ◽  
Grana Padano ◽  
Grana Padano Cheese ◽  
Parmigiano Reggiano

135. Studies on the Chemistry of Cheddar Cheese making

1936 ◽  
Vol 7 (2) ◽  
pp. 156-175 ◽  
Author(s):  
F. H. McDowall ◽  
R. M. Dolby
Keyword(s):  
Lactic Acid ◽  
Bound Water ◽  
Cheddar Cheese ◽  
Rate Of Penetration ◽  
Cheese Making ◽  
Donnan Equilibrium ◽  
Cheese Curd

1. Determinations have been made of lactose and lactic acid in whey, curd and curd juice throughout the cheese-making process.2. The effect of adding salt to curd at various stages of the process on the concentration of lactose and lactic acid in the whey has been investigated.3. The rate of penetration of salt into curd has been determined, and it has been shown that by the time the cheese is normally hooped but little salt has reached the centre of each curd strip. Within 12 hours after hooping the distribution of salt is substantially uniform.4. It has been shown that the conversion of lactose to lactic acid by starter bacteria in the cheese vat is almost quantitative.5. Evidence has been brought forward indicating the presence of bound water in cheese curd.6. It has been shown that a Donnan equilibrium controls the partition of electrolytes between curd and whey.

scholarly journals Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 315 ◽  
Author(s):  
Piero Franceschi ◽  
Massimo Malacarne ◽  
Paolo Formaggioni ◽  
Claudio Cipolat-Gotet ◽  
Giorgia Stocco ◽  
...  
Keyword(s):  
Negative Correlation ◽  
Crude Protein ◽  
Cheese Making ◽  
Milk Coagulation ◽  
Parmigiano Reggiano ◽  
Milk Characteristics

The assessment of the efficiency of the cheese-making process (ECMP) is crucial for the profitability of cheese-factories. A simple way to estimate the ECMP is the measure of the estimated cheese-making losses (ECL), expressed by the ratio between the concentration of each constituent in the residual whey and in the processed milk. The aim of this research was to evaluate the influence of the season and cheese factory on the efficiency of the cheese-making process in Parmigiano Reggiano cheese manufacture. The study followed the production of 288 Parmigiano Reggiano cheese on 12 batches in three commercial cheese factories. For each batch, samples of the processed milk and whey were collected. Protein, casein, and fat ECL resulted in an average of 27.01%, 0.72%, and 16.93%, respectively. Both milk crude protein and casein contents were negatively correlated with protein ECL, r = −0.141 (p ≤ 0.05), and r = −0.223 (p ≤ 0.001), respectively. The same parameters resulted in a negative correlation with casein ECL (p ≤ 0.001) (r = −0.227 and −0.212, respectively). Moreover, fat ECL was correlated with worse milk coagulation properties and negatively correlated with casein content (r = −0.120; p ≤ 0.05). In conclusion, ECLs depend on both milk characteristics and season.

scholarly journals Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 879
Author(s):  
Piero Franceschi ◽  
Massimo Malacarne ◽  
Paolo Formaggioni ◽  
Michele Faccia ◽  
Andrea Summer
Keyword(s):  
Chemical Composition ◽  
Storage Temperature ◽  
Standard Condition ◽  
Outer Zone ◽  
Soluble Nitrogen ◽  
Cheese Making ◽  
Protected Designation Of Origin ◽  
Nitrogen Contents ◽  
Milk Storage ◽  
Parmigiano Reggiano

Parmigiano Reggiano is a Protected Designation of Origin (PDO) cheese whose official production protocol provides that milk cannot be stored at less than 18 °C at the farm. The possibility of refrigerating milk at the farm is highly debated, since it should allow for the limiting of bacterial growth, thus improving the quality of the cheese. The present research aimed to study the influence of storing the milk at 9 °C on the chemical composition and proteolysis during the ripening of Parmigiano Reggiano cheese. The experimentation considered six cheese-making trials, in which both evening and morning milks were subdivided into two parts that were maintained at 9 and 20 °C. After Parmigiano Reggiano cheese-making, one of the twin wheels obtained was analyzed after 21 months of ripening. From each cheese, two different samples were taken, one from the inner zone, and the other from the outer zone. The results of the chemical analyses evidenced that milk storage at 9 °C significantly (p ≤ 0.05) influenced fat, crude protein, soluble nitrogen and peptone nitrogen contents. Nevertheless, the differences observed with respect to the cheese obtained with milk stored under standard condition were very small and should be considered within the “normal variations” of Parmigiano Reggiano chemical characteristics.

Cheese-making with a vegetable rennet from Cardo (Cynara cardunculus)

1972 ◽  
Vol 39 (3) ◽  
pp. 335-343 ◽  
Author(s):  
F. Vieira de Sá ◽  
Manuela Barbosa
Keyword(s):  
Rheological Behaviour ◽  
Cow’S Milk ◽  
Cynara Cardunculus ◽  
Cheese Making ◽  
Cow's Milk ◽  
Milk Clotting ◽  
Ph Values ◽  
Sheep Milk ◽  
Milk Clotting Enzyme ◽  
Cheese Curd

SummaryThe milk-clotting enzyme found in the flowers of Cardo (Cynara cardunculus) was investigated as to its suitability as a substitute for traditional animal rennet used in cheese-making. The influence of milk pH, temperature and quantity on the clotting activity of this enzyme was studied. Rheological behaviour of cow's-milk and sheep-milk curds, from renneting to cutting, was determined with the Plint cheese curd torsiometer for various Ca contents and pH values. Edam, Serra and Roquefort cheeses were made and the protein breakdown which occurred in the cheese during the ripening period was determined. Animal rennet was used as a control in all the experiments. The enzyme from Cardo was a satisfactory substitute for animal rennet with cow's milk and was even more suitable for sheep's milk. It was found to be a very good clotting enzyme for soft-bodied cheese like Serra, but because of its high proteolytic activity it presented some problems in Edam cheese-making. In Roquefort cheese it gave satisfactory results, but with some loss in yield.

Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making

2017 ◽  
Vol 66 ◽  
pp. 13-17 ◽  
Author(s):  
Fabio Coloretti ◽  
Cristiana Chiavari ◽  
Diana Luise ◽  
Rosanna Tofalo ◽  
Giuseppe Fasoli ◽  
...  
Keyword(s):  
Cheese Making ◽  
Detection And Identification ◽  
Parmigiano Reggiano

644. The influence of penicillin on the manufacture and ripening of Cheddar cheese

1956 ◽  
Vol 23 (3) ◽  
pp. 355-360 ◽  
Author(s):  
H. R. Whitehead ◽  
D. J. Lane
Keyword(s):  
Adverse Effect ◽  
Direct Effect ◽  
Acid Production ◽  
Cheddar Cheese ◽  
Poor Quality ◽  
Large Excess ◽  
Ripening Process ◽  
Cheese Making ◽  
Cheese Curd ◽  
Short Time

The addition of penicillin to cheese milk had the effect of delaying acid production by starter in the cheese curd; any effect on cheese quality could be traced to the delay in acid production and to a high final pH in the cheese. There was no indication of any direct effect of penicillin on the ripening process.A concentration of 0·10 unit/ml. of penicillin in the cheese milk was a borderline amount with the particular starters which were used. Cheese quality was sometimes adversely affected. A smaller concentration (0·05 unit/ml.) delayed the cheese-making process slightly but had no adverse effect in final cheese quality. Higher concentrations regularly resulted in poor quality cheese.Penicillinase added to cheese milk neutralized any penicillin present but with a short time of contact of about 30 min., a large excess of penicillinase had to be used.

Comparison of the level of residual coagulant activity in different cheese varieties

2009 ◽  
Vol 76 (3) ◽  
pp. 290-293 ◽  
Author(s):  
Nidhi Bansal ◽  
Patrick F Fox ◽  
Paul L H McSweeney
Keyword(s):  
Reversed Phase ◽  
Hot Water ◽  
Mozzarella Cheese ◽  
High Moisture ◽  
Cooking Temperature ◽  
Coagulant Activity ◽  
Feta Cheese ◽  
Cheese Curd ◽  
Camembert Cheese ◽  
Parmigiano Reggiano

The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify residual coagulant in 9 cheese varieties by measuring its activity on a synthetic heptapeptide (Pro-Thr-Glu-Phe-[NO2-Phe]-Arg-Leu) assayed using reversed-phase HPLC. The level of residual coagulant activity was highest in Camembert cheese, probably due to its low pH at whey drainage and the high moisture content of the cheese, followed in order by Feta=Port du Salut=Cheddar>Gouda>Emmental=Parmigiano Reggiano=low-moisture part-skim Mozzarella=Mozzarella di Bufala Campana. The high cooking temperature (50–54°C) used during the manufacture of Emmental and Parmigiano Reggiano cheeses and the cooking and stretching step in hot water during the manufacture of Mozzarella cheese may be the reasons for the lowest residual coagulant activity in these cheeses. The level of residual coagulant activity was higher in Feta cheese made from milk concentrated by ultrafiltration than in conventional Feta.

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