Hostname: page-component-cd9895bd7-7cvxr Total loading time: 0 Render date: 2024-12-28T22:06:31.451Z Has data issue: false hasContentIssue false
  • English
  • Français

Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties

Published online by Cambridge University Press:  12 May 2008

Massimo Malacarne ,
Andrea Summer ,
Paolo Formaggioni ,
Piero Franceschi ,
Sandro Sandri ,
Mauro Pecorari ,
Paola Vecchia  and
Primo Mariani
Massimo Malacarne*
Affiliation:
Sezione di Scienza e Tecnologie Lattiero Casearie – Dip. Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti. Università degli Studi di Parma, via del Taglio 8, 43100 ParmaItaly
Andrea Summer
Affiliation:
Sezione di Scienza e Tecnologie Lattiero Casearie – Dip. Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti. Università degli Studi di Parma, via del Taglio 8, 43100 ParmaItaly
Paolo Formaggioni
Affiliation:
Sezione di Scienza e Tecnologie Lattiero Casearie – Dip. Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti. Università degli Studi di Parma, via del Taglio 8, 43100 ParmaItaly
Piero Franceschi
Affiliation:
Sezione di Scienza e Tecnologie Lattiero Casearie – Dip. Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti. Università degli Studi di Parma, via del Taglio 8, 43100 ParmaItaly
Sandro Sandri
Affiliation:
Centro Lattiero Caseario, via Torelli 17, 43100 ParmaItaly
Mauro Pecorari
Affiliation:
Sezione di Scienza e Tecnologie Lattiero Casearie – Dip. Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti. Università degli Studi di Parma, via del Taglio 8, 43100 ParmaItaly
Paola Vecchia
Affiliation:
Centro Ricerche Produzioni Animali, Corso Garibaldi 42, 42100 Reggio EmiliaItaly
Primo Mariani
Affiliation:
Sezione di Scienza e Tecnologie Lattiero Casearie – Dip. Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti. Università degli Studi di Parma, via del Taglio 8, 43100 ParmaItaly
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The aim of this research was to study the effects of dairy maturation on the physico-chemical characteristics and technological properties of milk used for Parmigiano-Reggiano cheese manufacture. Three different operating conditions (CF1, CF2 and CF3) were considered. Full cream milk from the evening milking was stored on the farm and delivered to the cheese factory in churns (CF1) or in thermoregulated tanks at a temperature not lower than 18°C (CF2 and CF3). The natural creaming (10–12 h overnight) was performed in a traditional large flat vat containing 10–12 hl (CF1 and CF2) or in thermoregulated large flat vats containing 60 hl at about 15°C (CF3). Twenty-four, 24 and 22 maturation trials were performed in CF1, CF2, and CF3, respectively, during 2 consecutive years. A significant increase (P⩽0·05) in pH during the maturation of milk was observed in CF1 and CF2. The increase of pH was higher (P⩽0·05) in CF1 than CF2 and CF3. The values of titratable acidity were higher (P⩽0·05) in partially skimmed evening (PS) milk than in full cream (FC) milk in each operative condition. The increase observed in CF2 was higher than those reported in CF1 and CF3. Compared with FC milk, PS milk showed lower values (P⩽0·05) of casein and casein number and higher contents (P⩽0·05) of whey proteins and, particularly, proteose-peptone. The increase of proteose-peptone – per 100 g SNF or 100 g casein – was significantly higher (P⩽0·05) in CF1 than in CF2 and, in particular, than in CF3. A higher increase (P⩽0·05) of resistance to compression was observed in CF1 with respect to CF3. CF2 variation was not different with respect to either CF1 or CF3. Variation of the difference between PS and FC milks (PS-FC) in pH, TBC and fat were clearly lower in CF3 than CF1. This means that the control of milk temperature throughout the whole maturation phase offers a greater control of both microbial development and extent of creaming.

Keywords

Milk dairy maturationParmigiano-Reggiano cheesenitrogen fractionssalts equilibriarennet coagulationrheological properties
Type
Research Article
Information
Journal of Dairy Research , Volume 75 , Issue 2 , May 2008 , pp. 218 - 224
Copyright
Copyright © Proprietors of Journal of Dairy Research 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Allen, RJL 1940 The estimation of phosphorus. Biochemical Journal 34 858–865CrossRefGoogle ScholarPubMed
Amram, Y, Delespaul, G, Vandeweghe, J, Schneid, N & Lenoir, J 1982 Refrigeration of milk and its implications in cheesemaking. II. Efficacy of different correction treatments. Revue Laitière Française 404 53–57Google Scholar
Andrews, AT & Alichanidis, E 1983 Proteolysis of caseins and the proteose-peptone fraction of bovine milk. Journal of Dairy Research 50 275–290CrossRefGoogle ScholarPubMed
Annibaldi, S 1973 Application of lactodynamography, gelometry and tensiometry in the evaluation of the aptitude of milk to cheesemaking. Proceedings, Corso Aggiornamento Tecnico Produzione Parmigiano-Reggiano, pp. 129–145 (Ed.Parmigiano-Reggiano, Consorzio). Reggio Emilia: AgeGoogle Scholar
Anon. 1963 [Titratable acidity evaluation with the Soxhlet-Henkel (SH) method]. Milchwissenschaft 18 520Google Scholar
Aschaffenburg, R & Drewry, J 1959 New procedure for the routine determination of the various non-casein proteins of milk. Proceedings, 15th International Dairy Congress 3 1631–1637Google Scholar
Bagni, A, Chiavari, C, Castagnetti, GB, Grazia, L & Losi, G 1987 Further observations on the milk chamber cooling effect in the Parmigiano-Reggiano cheese technology. Il Latte 12 1017–1025Google Scholar
Battistotti, B & Corradini, C 1993 Italian Cheese. In Cheese: chemistry, physics and microbiology, Vol. 2, pp. 221–243 (Ed.Fox, PF). London: Chapman & HallCrossRefGoogle Scholar
Biggs, DA 1978 Instrumental infrared estimation of fat, protein and lactose in milk: collaborative study. Journal of the Association of Official Analytical Chemists 61 1015–1034Google ScholarPubMed
Choi, J, Horne, DS & Lucey, JA 2007 Effect of insoluble calcium concentration on rennet coagulation properties of milk. Journal of Dairy Science 90 2612–2623CrossRefGoogle Scholar
Council Regulation 1992 (EEC) No. 2081/92 of 14 July 1992 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Official Journal of the European Union L 208 of 24 July 1992, 1–8Google Scholar
Dalgleish, DG & Law, AJR 1989 pH-Induced dissociation of bovine casein micelles II. Mineral solubilization and its relation to casein release. Journal of Dairy Research 56 727–735CrossRefGoogle Scholar
De Man, JM 1962 Measurement of the partition of some milk constituents between the dissolved and colloidal phases. Journal of Dairy Research 29 279–283CrossRefGoogle Scholar
Desmazeaud, M 1984 The maturation of milk. In Le fromage, pp. 175–178 (Ed.Eck, A). Paris: LavoisierGoogle Scholar
Guinee, TP, Mulholland, EO, Kelly, J & Callaghan, DJO 2007 Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of Cheddar cheese. Journal of Dairy Science 90 110–123CrossRefGoogle ScholarPubMed
Hyslop, DB 2003 Enzymatic coagulation of milk. In Advanced Dairy Chemistry. Vol. 1. (Part B), pp. 830–878 (Eds Fox, PF and McSweeney, PLH). New York: Kluwer Academic/PlenumGoogle Scholar
Ikonen, T, Morri, S, Tyrisevä, AM, Ruottinen, O, Ojala, M 2004 Genetic and phenotypic correlations between milk coagulation properties, milk production traits, somatic cell count, casein content and pH of milk. Journal of Dairy Science 87 458–467CrossRefGoogle Scholar
Johnston, DE & Murphy, RJ 1984 Effects of fat content on properties of rennet-induced milk gels. Milchwissenschaft 39 585–587Google Scholar
Kang, YJ & Frank, JF 1988 Proteolysis of high quality raw milk during storage at various temperatures. Journal of Dairy Science 71 1484–1491CrossRefGoogle Scholar
Law, AJR & Leaver, J 1998 Effects of acidification and storage of milk on dissociation of bovine casein micelles. Journal of Agricultural and Food Chemistry 46 5008–5016CrossRefGoogle Scholar
Le Graet, Y & Brulé, G 1993 Effects of pH and ionic strength on distribution of minerals salts in milk. Le Lait 73 51–60CrossRefGoogle Scholar
Lucey, JA 2001 Formation and physical properties of milk protein gels. Journal of Dairy Science 85 281–294CrossRefGoogle Scholar
Ma, Y & Barbano, DM 2000 Gravity separation of raw bovine milk: fat globule size distribution and fat content of milk fractions. Journal of Dairy Science 83 1719–1727CrossRefGoogle ScholarPubMed
Mariani, P, Summer, A, Formaggioni, P, Malacarne, M & Battistotti, B 2001 Remarks about the main dairy-technological requisites of milk for grana cheese production. Scienza e Tecnica Lattiero-Casearia 52 49–91Google Scholar
McMahon, DJ & Brown, RJ 1982 Evaluation of Formagraph for comparing rennet solutions. Journal of Dairy Science 65 1639–1642CrossRefGoogle Scholar
Savini, E 1946 [Analysis of milk and dairy products] Milano: HoepliGoogle Scholar
Shalabi, SI & Fox, PF 1982 Influence of pH on the rennet coagulation time. Journal of Dairy Research 49 153–157CrossRefGoogle Scholar
Udabage, P, McKinnon, IR & Augustin, A 2001 Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk. Journal of Dairy Science 84 1569–1575CrossRefGoogle ScholarPubMed
van Boeckel, MAJS & Crijns, CL 1994 Behaviour of the proteose-peptone fraction during renneting of milk. Netherland Milk Dairy Journal 48 117–126Google Scholar
Walstra, P 1993 The syneresis of curd. In Cheese: chemistry, physics and microbiology, Vol. 1, pp. 141–191 (Ed.Fox, PF). London: Chapman & HallCrossRefGoogle Scholar
White, JCD & Davies, DT 1958 The relation between the chemical composition of milk and the stability of the caseinate complex. I. General introduction, description of samples, methods and chemical composition of samples. Journal of Dairy Research 25 236–255CrossRefGoogle Scholar
Zannoni, M, Nanni, M & Mora, R 1984 Influence of different conditions of natural creaming on milk and cheese characteristics. Scienza e Tecnica Lattiero-Casearia 35 541–556Google Scholar
Zoon, P, van Vliet, T & Walstra, P 1989 Rheological properties of rennet-induced skim milk gels. 4. The effect of pH and NaCl. Netherland Milk Dairy Journal 43 17–34Google Scholar