Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks.

@article{Malacarne2006CompositionCP,
  title={Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks.},
  author={Massimo Malacarne and Andrea Summer and Enrico Fossa and Paolo Formaggioni and Piero Franceschi and Mauro Pecorari and Primo Mariani},
  journal={The Journal of dairy research},
  year={2006},
  volume={73 2},
  pages={171-7}
}
The authors report the results of a study aimed at the comparison of the basic chemical composition, the main protein fractions distribution, rennet coagulation properties and Parmigiano-Reggiano cheese yield of vat milk from Italian Brown and Italian Friesian herds. Parmigiano-Reggiano cheese factories which manufacture milk separately from Italian Brown herds and Italian Friesian herds were used in the study. Thirteen cheesemaking trials were performed at 10 different commercial cheese… CONTINUE READING