Parmigiano Reggiano (PR) is a cooked, long-ripened hard cheese from northern Italy that is protected as a PDO. In general, the physico-chemical and sensory characteristics of its external and internal parts are different; these aspects are closely linked to the environmental conditions during ripening, which influence the complex physico-chemical, enzymatic, and microbial phenomena in the cheese matrix
Molina Hernandez, J.B., Gebremical, G.G., Schouten, M.A., Drudi, F., Romani, S., Tappi, S., et al. (2024). Characterisation of Water Interactions and Microstructure of Grated Parmigiano-Reggiano Cheese.
Characterisation of Water Interactions and Microstructure of Grated Parmigiano-Reggiano Cheese
Junior Bernardo Molina Hernandez
;Gebremedhin Gebremariam Gebremical;Maria Alessia Schouten;Federico Drudi;Santina Romani;Silvia Tappi;Urszula Tylewicz;Pietro Rocculi
2024
Abstract
Parmigiano Reggiano (PR) is a cooked, long-ripened hard cheese from northern Italy that is protected as a PDO. In general, the physico-chemical and sensory characteristics of its external and internal parts are different; these aspects are closely linked to the environmental conditions during ripening, which influence the complex physico-chemical, enzymatic, and microbial phenomena in the cheese matrixFile in questo prodotto:
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