ArticleFoods (Basel, Switzerland)2025
Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese.Foods (Basel, Switzerland) · 2026Article
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6 authors.
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Abstract
The aim of this research was to compare the chemical composition and the technological characteristics of milk for Parmigiano Reggiano cheese produced in herds with different numbers of cows. The research was carried out on 5760 Italian Friesian herd milk samples collected from a total of 160 farms (one sample per month in each farm for three years). On each milk sample, lactose, fat, protein, casein, titratable acidity, total bacterial count, somatic cells, coliform bacteria, clostridia spores, and rennet coagulation properties were determined. Increasing herd size was positively correlated with milk production and with milk somatic cell and clostridia spores' contents (8133 kg/cow/lactation, 5.280 Log
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