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Malacarne M,
Summer A,
Franceschi P, Formaggioni P,
Pecorari M,
Panari G,
Vecchia P,
Sandri S,
Fossa E,
Scotti C,
Mariani P
International Dairy Journal 01/2013; 29(1):36-41. · 2.40 Impact Factor
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ABSTRACT: Genetic factors play an important role in defining milk quality for cheese-making. Differences in milk production and chemical composition are very apparent between cattle breeds. The physiological, climatic and feeding factors influence milk quality as well. These variations influence the technological properties, for example cheese yield and quality (Covington, 1994).
Italian Journal of Animal Science. 01/2010;
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ABSTRACT: The cheese yield depends on the milk casein content and on the fat to casein ratio. The efficiency of the milk transformation depends on curd particles (“curd fines”) that remain in the cooked whey and on the losses of fat and casein as it is.
Italian Journal of Animal Science. 01/2010;
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Italian Journal of Animal Science. 01/2010;
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ABSTRACT: The study was carried out during 4 years (2002¸2005) on 85587 bulk milk samples from the evening and the morning milking of 1340 dairy herds subdivided in plain, hill and mountain. All the parameters were influenced by year, season and year*season interaction. Titratable acidity showed higher values in autumn (3.28 °SH/50ml) and lower in summer (3.22). Somatic cell count was lower in winter and higher in summer. The calculated casein values, were higher in autumn (2.54 g/100g) and lower in spring (2.42). Fat content values were higher in autumn (3.67 g/100g) and lower in spring and summer (3.47-3.46). During summer the quality of the milk had a general worsening. Such a worsening was more evident during summer of the year 2003, characterised by THI values higher than those of years 2002, 2004 and 2005.
Italian Journal of Animal Science. 01/2010;
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ABSTRACT: The “maturation” of milk for Parmigiano-Reggiano cheese is characterised by natural creaming process: the full cream milk is placed in large flat vats, for about 10-12 hours, to obtain the gravity separation of milk fat. The modifications of mineral equilibria and technological properties of milk during the “maturation” phase, were studied. To this aim 24 full cream (FC) milk samples and the corresponding partially skimmed (PS) milk, by natural creaming, were analysed. PS milk evidenced higher values of both colloidal Ca/casein (+4.28%; P£0.01) and colloidal P/casein (+4.02%; P£0.01) ratios than FC milk. An increase of pH (+0.028; P£0.01) and titratable acidity (+0.03 °SH/50ml; P£0.01) was observed during the milk “maturation”. The PS milk was characterised by a higher milk clotting time (r) (+7.91%; P£0.01) and a lower curd firmness (a30) (−16.75%; P£0.01) than FC milk. Concerning rheological properties, PS milk curd was characterised by higher values of both resistance to compression (+14.82%; P£0.01) and resistance to cut (+15.12%; P£0.01) than FC milk. The variations of milk characteristics observed in PS milk seems to indicate a structural modification of the native micelle during the “maturation” phase; this feature contributed to variations of rennet-coagulation and rheological properties observed in PS milk.
Italian Journal of Animal Science. 01/2010;
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International Dairy Journal 01/2009; 19:637-641. · 2.40 Impact Factor
