Seasonal variations of milk characteristics and cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese

Veterinary Research Communications

Volumn 27, Issue SUPPL. 1, 2003, Pages 663-666

  Summer, Andrea ^a   Franceschi, P ^a   Bollini, A ^a   Formaggioni, P ^a   Tosi, F ^b   Mariani, P ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Centro Lattiero Caseario   (Italy)

Author keywords

Cheesemaking losses; Milk characteristics; Seasonal variations

Indexed keywords

ACID; CASEIN; MILK FAT; MILK PROTEIN; NITROGEN;

ACIDIFICATION; ACIDITY; ARTICLE; AUTUMN; CHEESEMAKING; CONTROLLED STUDY; DEHYDRATION; FOOD PROCESSING; MILK; PHYSICAL CHEMISTRY; SEASONAL VARIATION; SPRING; STATISTICAL SIGNIFICANCE; SUMMER; WINTER;

ANIMALS; CASEINS; CATTLE; CHEESE; DAIRYING; FEMALE; ITALY; LIPIDS; MILK; NITROGEN; SEASONS;

EID: 0141625798     PISSN: 01657380     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:VERC.0000014242.10523.81     Document Type: Article

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