An update on the principal physicals-chemicals and technological properties of milk from local breeds (Reggiana and Modenese) in Parmigiano Reggiano cheesemaking [Emilia-Romagna]
2000
Castagnetti, G.B. | Bertolini, L. | Gueguen, S. (Bologna Univ. (Italy). Dipartimento di Protezione e Valorizzazione Agroalimentare)
إنجليزي. The work done has regarded a comparative study on the chemical, physical-chemical characteristics and rennet properties of bulk milk and cheese milk vat from three different cow breeds, Holstein Friesian, Reggiana, Modenese, collected for Parmigiano Reggiano cheese making. The analyses were performed during a long one-year production. The observations were reached monitoring the cheese making operations between the three different breeds after fifteen years from the first experimental works and analysis of variance was done. The results obtained are in agreement with previous remarks formulated from other AA about the better properties of Reggiana and Modenese breeds, compared to Holstein Friesian, for the chemical composition and for the technological properties
اظهر المزيد [+] اقل [-]إيطالي. E' stato effettuato uno studio comparativo delle caratteristiche chimiche, chimico-fisiche e dell'attitudine tecnologica del latte massale e del latte di caldaia ottenuto dalle razze Frisona, Reggiana e Modenese conferito da nove produttori ad un caseificio per la trasformazione in formaggio Parmigiano Reggiano. Le analisi effettuate sul latte nel corso di un'intera annata e le osservazioni ricavate seguendo alcune caseificazioni di confronto tra le razze citate confermano, a distanza di una quindicina di anni dalle ultime esperienze sperimentali, la superiorita' della Reggiana e della Modenese sulla Frisona, sia per l'aspetto chimico-compositivo, sia per l'attitudine tecnologica
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare