ArticleAnimals : an open access journal from MDPI2021
Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis.
Article in Animals : an open access journal from MDPI, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 11 citations in OpenAlex.
- Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese.Foods (Basel, Switzerland) · 2026Article
- Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese.Foods (Basel, Switzerland) · 2025Article
- Distribution of Calcium, Phosphorus and Magnesium in Yak (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
- Long-Aged Parmigiano Reggiano PDO: Trace Element Determination Targeted to Health.Foods (Basel, Switzerland) · 2022Article
- Lactic acid bacteria in cow raw milk for cheese production: Which and how many?Frontiers in microbiology · 2022Review
- Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese.Animals : an open access journal from MDPI · 2021Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 (
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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.