Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics
Piero Franceschi | Massimo Malacarne | Elena Bortolazzo | Fabio Coloretti | Paolo Formaggioni | Anna Garavaldi | Valeria Musi | Andrea Summer
The adoption of innovative processes, such as the automatic milking system (AMS), in the production of typical PDO cheeses, such as Parmigiano Reggiano, needs to be evaluated and tested, to verify its influence on milk quality and the typicality of the product. The present research was aimed to study the effect of the introduction of the AMS on the cheesemaking characteristics of the milk and the ripening process and the sensory properties of the Parmigiano Reggiano PDO cheese. Six cheesemaking trials were performed and, in each trial, two different separated pools of milk were submitted to the cheesemaking process in parallel, one from AMS and the other from a traditional milking parlor (TMP). AMS milk, in comparison with TMP one, showed higher content of lactose and calcium and lower contents of somatic cells, thermophilic lactic acid bacteria and chloride. Nevertheless, these changes were too small to influence the efficiency of the cheesemaking process and the cheese composition and its sensory profile. Moreover, cheeses made with AMS milk fully complied with the sensory characteristics of Parmigiano Reggiano cheese PDO, as defined by the PDO rules.
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