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The role of milk casein content in the Parmigiano-Reggiano cheese production. Chemical composition - rennet coagulation properties and dairy-technological behaviour of milk

1994

Fossa, E. | Pecorari, M. | Sandri, S. | Tosi, F. (Centro Lattiero Caseario, Parma (Italy)) | Mariani, P. (Parma Univ. (Italy). Istituto di Zootecnica, Alimentazione e Nutrizione)

AGROVOC Keywords
caseificazione casein caseina chemical composition chemicophysical properties coagulating coagulation coagulazione composition chimique composizione chimica cow milk formaggio a pasta dura hard cheese lait de vache latte di vacca leche de vaca milk protein proteine del latte queso duro rendement rendimento rendimiento technical properties yields
Bibliographic information
Scienza e Tecnica Lattiero-Casearia (Italy)
Volume 45 Issue 6 ISSN 0390-6361
Pagination
pp. 519-535
Other Subjects
Composicion quimica; Technologie fromagere; Proteine du lait; Propiedades fisico-quimicas; Fabricacion del queso; Proteinas de la leche; Cheesemaking; Coagulacion; Propiedades tecnicas; Proprieta' chimico-fisiche; Propriete physicochimique; Propriete technologique; Caseine; Proprieta' tecniche; Fromage a pate dure
Language
Italian
Note
Summaries (En, It)
6 tables; 1 graph; 24 ref.
Type
Conference; Numerical Data; Summary
Conference
[Meeting on milk proteins, technology and quality of dairy production], Parma (Italy), 18 Nov 1994
1995-08-15
AGRIS AP
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