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.

Effects of milk storage temperature at the herd on cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese

2008 ◽  
Vol 32 (S1) ◽  
pp. 339-341 ◽  
Author(s):  
P. Franceschi ◽  
S. Sandri ◽  
M. Pecorari ◽  
P. Vecchia ◽  
F. Sinisi ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Milk Storage ◽  
Parmigiano Reggiano

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

The effects of storage temperature on the chemical composition of hop pellets

2001 ◽  
Vol 36 (11) ◽  
pp. 1053-1058 ◽  
Author(s):  
A Canbaş ◽  
H Erten ◽  
F Özşahin
Keyword(s):  
Chemical Composition ◽  
Storage Temperature

scholarly journals Chemical composition, hygiene characteristics, and coagulation aptitude of milk for Parmigiano Reggiano cheese from herds yielding different milk levels

2020 ◽  
Vol 49 ◽  
Author(s):  
Piero Franceschi ◽  
Massimo Malacarne ◽  
Paolo Formaggioni ◽  
Federico Righi ◽  
Andrea Summer
Keyword(s):  
Chemical Composition ◽  
Parmigiano Reggiano

scholarly journals Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum

2019 ◽  
Vol 70 (3) ◽  
pp. 1669
Author(s):  
S. KAMINARIES ◽  
A. SCORDOBEKI ◽  
E. ZOIDOU ◽  
G. MOATSOU
Keyword(s):  
Goat Milk ◽  
Raw Milk ◽  
High Heat ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Pasteurized Milk ◽  
Reduced Fat ◽  
Goat Cheese ◽  
Protected Designation Of Origin ◽  
Penicillium Candidum

Novel reduced-fat goat-cheese (R) was produced from high-pasteurized milk using Penicillium candidum as an adjunct. A full-fat goat-cheese (F) from pasteurized milk without mold addition was produced for comparison reasons. Physicochemical analyses of the two cheeses were performed through the 14-d period of ripening. The effect of P.candidum on proteolysis of goat-cheese caseins and the production of hydrophilic and hydrophobic peptides during cheese ripening were investigated. To our knowledge, similar results for reduced-fat, mold-ripened, goat-milk cheeses have not been previously reported before. R-cheese exhibited a higher organoleptic score and developed properties similar to Kopanisti, which is a Protected Designation of Origin Greek soft cheese with specific intense flavour manufactured from raw milk without the use of starters. Moreover, R-cheese had significantly higher moisture, protein in dry matter and water soluble nitrogen contents than F-cheese and was less adhesive. The high-pasteurization improved the texture and cheese yield, while the use of P. candidum as an adjunct improved the flavour, increased and accelerated proteolysis in R-cheese. According to the results, the technology for R-cheese employed in the present study can be easily adopted and could be used to produce a reduced-fat goat-cheese.

scholarly journals MOX Sensors to Ensure Suitable Parameters of Grated Parmigiano Reggiano Cheese

Proceedings ◽  
2019 ◽  
Vol 14 (1) ◽  
pp. 38
Author(s):  
Marco Abbatangelo
Keyword(s):  
European Union ◽  
Northern Italy ◽  
The European Union ◽  
Protected Designation Of Origin ◽  
Mox Sensors ◽  
Parmigiano Reggiano ◽  
Hard Cheese ◽  
Made In

Parmigiano Reggiano (PR) cheese is a long-ripened hard cheese made in Northern Italy registered as a Protected Designation of Origin (PDO) in the European Union. [...]

scholarly journals Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 310 ◽  
Author(s):  
Sofie Buhler ◽  
Ylenia Riciputi ◽  
Giuseppe Perretti ◽  
Maria Fiorenza Caboni ◽  
Arnaldo Dossena ◽  
...  
Keyword(s):  
Amino Acids ◽  
Geographic Area ◽  
Ace Inhibition ◽  
Point Of View ◽  
Supercritical Co2 Extraction ◽  
Protected Designation Of Origin ◽  
Parmigiano Reggiano ◽  
Manufacturing Chain

Parmigiano–Reggiano (PR) is a worldwide known Italian, long ripened, hard cheese. Its inclusion in the list of cheeses bearing the protected designation of origin (PDO, EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics. To innovate the Parmigiano–Reggiano (PR) cheese manufacturing chain from the health and nutritional point of view, the output of defatted PR is addressed. Two defatting procedures (Soxhlet, and supercritical CO2 extraction) were tested, and the obtained products were compared in the composition of their nitrogen fraction, responsible for their nutritional, organoleptic, and bioactive functions. Free amino acids were quantified, and other nitrogen compounds (peptides, proteins, and non-proteolytic aminoacyl derivatives) were identified in the extracts and the mixtures obtained after simulated gastrointestinal digestion. Moreover, antioxidant and angiotensin converting enzyme (ACE) inhibition capacities of the digests were tested. Results obtained from the molecular and biofunctional characterization of the nitrogen fraction, show that both the defatted products keep the same nutritional properties of the whole cheese.

May trust and solidarity defy food scares? The case of Parmigiano-Reggiano PDO sales in the aftermath of natural disaster

2019 ◽  
Vol 121 (12) ◽  
pp. 3119-3134
Author(s):  
Davide Menozzi ◽  
Corrado Finardi
Keyword(s):  
Structural Equation ◽  
Food System ◽  
Economic Damage ◽  
Primary Role ◽  
Content Type ◽  
North East ◽  
The North ◽  
Protected Designation Of Origin ◽  
Main Determinants ◽  
Parmigiano Reggiano

Purpose A major earthquake and aftershocks have hit the North-East part of Italy in May 2012, and caused 26 deaths and diffuse economic damage in the localised agri-food system (LAFS) of Parmigiano-Reggiano protected designation of origin (PDO), including several dairy warehouses. In the broad mobilization to help the stricken people, the LAFS actors played a primary role, giving rise to the sales of “Parmigiano-Reggiano damaged by the earthquake” (PR-T). The purpose of this paper is to investigate the main determinants of PR-T purchasing using the theory of planned behaviour (TPB). Design/methodology/approach A survey on 200 consumers was performed. Data were collected with face-to-face interviews in stores and markets where the PR-T has been sold, and analyzed by structural equation modelling. Findings The TPB model predictors accounted for 52 per cent of the variance of intentions to purchase PR-T in the future and 21 per cent of the variance of behaviour. Perceived behavioural control is the main predictor of intention and behaviour, indicating that making easier the access to key resources and increasing people’s capability seems a major aspect to reach the intended goals. Trust in producers and retailers communication, positive image of the PDO label, sense of belonging to the region of origin and socio-demographics, i.e. age and educational levels, are correlated with intention and behaviour. The food scare flare up in the media was not a reason impeding purchasing PR-T. Originality/value These findings show the solidarity aspects underlying the collective purchases of PR-T in the aftermath of the 2012 earthquake waves, and the importance of increasing people’s capability and trust to reach the goal of facing dreadful food scares effectively.

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