ArticleFoods (Basel, Switzerland)2026
Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to assess the influence of milk's rennet coagulation properties (RCPs) on cheese yield and cheese-making losses in the production of Parmigiano Reggiano PDO cheese. Higher contents of citric acid (181.10 vs. 172.13 vs. 166.47 mg/100 g) and phosphorus (95.02 vs. 91.14 vs. 88.78 mg/100 g) in milk with optimal and sub-optimal RCPs, compared to milk with poor RCPs, respectively, positively affect the acidity of the milk, lowering the pH values (6.68 vs. 6.70 vs. 6.72, respectively), which results in a faster reaction between chymosin and casein and consequently a reduced time of milk coagulation. The lower values of curd firming time and the higher values of curd firmness, strength to cut (68.97 vs. 64.43 vs. 44.38 g), and strength to compression (31.48 vs. 30.49 vs. 25.70 g) for milk with optimal and sub-optimal coagulation, compared to milk with poor coagulation, result in a higher stress resistance across the technological steps of the cheese-making process, leading to lower fat losses (14.23 vs. 15.48 vs. 16.72%) in the whey and a higher cheese yield (8.79 vs. 8.56 vs. 8.08 kg/100 kg).
Indexed as
Identifiers
What OpenQuestion holds
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.