ArticleFoods (Basel, Switzerland)2020
Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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Who cites it
19 citing papers in PubMed, 52 citations in OpenAlex.
- Taste of Tradition: Perceptual Quality Aspects and Future Prospects of Three Swedish Classic Cheeses.Food science & nutrition · 2025Article
- Zinc Supplementation Improves Texture, Oxidative Stability of Caciotta Cheese and Reduces Biogenic Amines Production.Animals : an open access journal from MDPI · 2024Article
- Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey.Foods (Basel, Switzerland) · 2024Article
- Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay.Foods (Basel, Switzerland) · 2024Article
- Biochemical Properties of a Promising Milk-Clotting Enzyme, Moose (Foods (Basel, Switzerland) · 2023Article
- Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk.Foods (Basel, Switzerland) · 2023Article
- Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese.Foods (Basel, Switzerland) · 2023Article
- Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm.Animal bioscience · 2023Article
- The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures.Molecules (Basel, Switzerland) · 2022Article
- Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods.Foods (Basel, Switzerland) · 2022Review
- Focus on the Protein Fraction of Sports Nutrition Supplements.Molecules (Basel, Switzerland) · 2022Article
- Long-Aged Parmigiano Reggiano PDO: Trace Element Determination Targeted to Health.Foods (Basel, Switzerland) · 2022Article
- CHEESE and WHEY: The Outcome of Milk Curdling.Foods (Basel, Switzerland) · 2021Article
- Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis.Animals : an open access journal from MDPI · 2021Article
- Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses.Foods (Basel, Switzerland) · 2021Article
- Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening.Foods (Basel, Switzerland) · 2021Article
- A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese.Frontiers in microbiology · 2021Review
- Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives.Foods (Basel, Switzerland) · 2020Article
- Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Extending ripening of hard cheeses well beyond the traditional ripening period is becoming increasingly popular, although little is known about the actual evolution of their characteristics. The present work aimed at investigating selected traits of Parmigiano Reggiano cheese ripened for 12, 18, 24, 30, 40 and 50 months. Two cheeses per each ripening period were sampled. Although moisture constantly decreased and was close to 25% in 50-month cheeses, with a parallel increase in cheese hardness, several biochemical changes occurred involving the activity of both native and microbial enzymes. Capillary electrophoresis demonstrated degradation of α
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.