Structural and functional characteristics of Modenese cow milk in Parmigiano Reggiano cheese production [Emilia-Romagna]
2002
Summer, A. | Malacarne, M. | Martuzzi, F. | Mariani, P. (Parma Univ. (Italy). Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualita e Sicurezza Alimentare)
The aim of this study was to compare the characteristics of Modenese cow milk (MO) with the one of Italian Friesian (IF). Modenese milk is rich of casein (2.75 vs 2.32%) and characterised by a high casein number (79.05 vs 76.92%). Casein has high proportions of alpha sub (s2) (13.61 vs 11.39%) and kappa-casein (12.28 vs 11.25%); the kappa to alpha sub (s1) ratio is favourable (0.36 vs 0.31). About half of the kappa-casein variants are B type (49 vs 25%). Modenese milk is sufficiently provided with total calcium (122.1 vs 116.9 mg/100 ml) and rich of total phosphorus (101.9 vs 91.7 mg/100 ml); it contains less chloride (82.1 vs 101.4 mg Cl-/100g). Mineralisation degree of micellar system seems not sufficiently adequate (2.97 vs 3.07% colloidal inorganic PO4). Micelles have smaller size (62 vs 68 nm). Modenese milk has a good titratable acidity (3.59 vs 3.29 deg SH/50 ml). It shows a rather long coagulation time (17.9 vs 16.5 min); curd firmness (a30) is substantially poor (25.4 vs 22.2 mm). Although the MO values of curd resistance to compression (30.3 vs 29.8 g) and to cut (51.0 vs 47.9 g) are better than IF, anyway they have to be considered low. On the whole, the coagulum tends to be mealy, provided of rheological properties different from those characterising the gelatinous coagulum, considered technologically more suitable for Parmigiano Reggiano cheese manufacture
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