Animal Bioscience

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Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

Piero Franceschi, Paolo Formaggioni, Milena Brasca, Giuseppe Natrella, Michele Faccia, Massimo Malacarne, Andrea Summer

Anim Biosci. 2023;36(1):132-143. Published online June 30, 2022
DOI: https://doi.org/10.5713/ab.22.0080

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

Piero Franceschi, Paolo Formaggioni, Milena Brasca, Giuseppe Natrella, Michele Faccia, Massimo Malacarne, Andrea Summer

Animal Bioscience. 2023;36(1):132-143

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Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

Piero Franceschi, Milena Brasca, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Giuseppe Natrella, Andrea Summer

Animals. 2021;11(10):2835

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Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis

Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Andrea Summer

Animals. 2021;11(3):879

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Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese

Lisa Solieri, Andrea Baldaccini, Serena Martini, Aldo Bianchi, Valentina Pizzamiglio, Davide Tagliazucchi

Biology. 2020;9(7):170

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PDO Parmigiano Reggiano Cheese in Italy

Elena Cozzi, Michele Donati, Maria Cecilia Mancini, Marianna Guareschi, Mario Veneziani

Sustainability of European Food Quality Schemes. 2019;427-449

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Long-Aged Parmigiano Reggiano PDO: Trace Element Determination Targeted to Health

Cristina Santarcangelo, Alessandra Baldi, Roberto Ciampaglia, Marco Dacrema, Alessandro Di Minno, Valentina Pizzamiglio, Gian Carlo Tenore, Maria Daglia

Foods. 2022;11(2):172

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Hard Italian cheeses: parmigiano-reggiano and grana-padano

M.C. Qian, H.M. Burbank

Improving the Flavour of Cheese. 2007;421-443

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Evaluation of the effect of factors related to preparation and composition of grated Parmigiano Reggiano cheese using NIR hyperspectral imaging

R. Calvini, S. Michelini, V. Pizzamiglio, G. Foca, A. Ulrici

Food Control. 2022;131:108412

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Exploring the potential of NIR hyperspectral imaging for automated quantification of rind amount in grated Parmigiano Reggiano cheese

R. Calvini, S. Michelini, V. Pizzamiglio, G. Foca, A. Ulrici