Variations of composition and physico-chemical properties of Parmigiano-Reggiano cheese throughout ripening in different zones of the cheese wheel.

摘要

The evolution of milk production and milk cheesemaking technologies affected some compositional, structural and sensory characteristics of Parmigiano-Reggiano cheese. The aim of this study was to verify the variations of chemical and physicochemical characteristics of Parmigiano-Reggiano cheese throughout ripening stages. The results reported here were referred to analyses carried out on cheese sampled during the technical assistance activity of Centro Lattiero Caseario between 1996 and 2006. The agreement to standard structural and sensorial requirements was verified for all cheeses analysed. The variation of moisture and nitrogen fractions content agreed with results reported in previous studies. An elevated number of cheeses analysed was characterized by a fat content on dry matter of >44%. This indicated the relevance of fat in the composition of Parmigiano-Reggiano cheese, which was defined as a low fat cheese. The mean values of pH in cheese wheels were in agreement with results reported in other studies. On the other hand, the diffusion of salt in the wheels during ripening was delayed with respect to previous studies. The values of butyric acid, propionic acid, acetic acid, and lactic acid measured in cheese during ripening agreed with previous studies. The highest variability of some of the considered parameters suggested that Parmigiano-Reggiano cheesemaking technology preserve its artisanal nature although the production is concentrated in cheese factories and dairy farms of higher size.