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

Published online by Cambridge University Press:  14 February 2006

Massimo Malacarne
Affiliation:
Scienze Zootecniche e Qualità delle Produzioni Animali. Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti. Università degli Studi. Via del Taglio 8, 43100 Parma, Italy
Andrea Summer
Affiliation:
Scienze Zootecniche e Qualità delle Produzioni Animali. Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti. Università degli Studi. Via del Taglio 8, 43100 Parma, Italy
Enrico Fossa
Affiliation:
Centro Lattiero Caseario. Via Torelli 17, 43100 Parma, Italy
Paolo Formaggioni
Affiliation:
Scienze Zootecniche e Qualità delle Produzioni Animali. Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti. Università degli Studi. Via del Taglio 8, 43100 Parma, Italy
Piero Franceschi
Affiliation:
Scienze Zootecniche e Qualità delle Produzioni Animali. Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti. Università degli Studi. Via del Taglio 8, 43100 Parma, Italy
Mauro Pecorari
Affiliation:
Consorzio del Formaggio Parmigiano-Reggiano. Via Kennedy 18, 42100 Reggio Emilia, Italy
Primo Mariani
Affiliation:
Scienze Zootecniche e Qualità delle Produzioni Animali. Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti. Università degli Studi. Via del Taglio 8, 43100 Parma, Italy

Abstract

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 factories. The study was carried out from March to October 2003. For each cheesemaking trial in each factory, approximately 1100 kg milk from Italian Brown cows and from Italian Friesian cows were processed in parallel. The animals involved in the study came from farms with comparable management practices, size, location, number of lactation and days in milking. Each vat contained milk obtained by combining milk collected during the evening milking (partially skimmed milk by natural creaming) and the following morning milking (full-cream milk), from at least 2 dairy herds. Milk from Italian Brown cows is characterised by a higher casein content (27·1 v. 23·7 g/kg; P[les ]0·0001) than Italian Friesian cows' milk. Curd firming time (k20) of Italian Brown cows' milk was markedly lower than that of Italian Friesian cows' milk (6·6 v. 10·0 min; P[les ]0·001). This implies a higher rate of aggregation of para-casein micelles for Italian Brown cows' milk. The coagulum of Italian Brown cows' milk had better rheological properties and lower losses of fat in the cheese whey. Parmigiano-Reggiano cheese yield at 24 h was also higher for Italian Brown cows' milk, +0·99 kg cheese for every 100 kg vat milk.

Type
Research Article
Copyright
Proprietors of Journal of Dairy Research 2006

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