Milk acidity, curd firming time, curd firmness and protein and fat losses in the Parmigiano- Reggiano cheesemaking
P. Mariani, M. Malacarne, P. Franceschi and 2 more
Italian Journal of Animal Science · 2010
doi:10.4081/ijas.2005.2s.239 (opens in a new tab)
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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.
Abstract licence: CC BY-NC
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