A structural defects of Parmigiano-Reggiano cheese: openings under the rind.Original Title Un'anomalia strutturale del formaggio Parmigiano-Reggiano: il sottocrosta.

摘要

The chemico-physical and microbiological characteristics of milk play an important role to obtain PDO hard cheeses without structural and sensorial defects. However, the carrying out of a correct cheesemaking technology is of main importance as well. During the last years, the cheese main defects observed in Parmigiano-Reggiano was defined as openings under the rind (OUR). The aim of this paper is to investigate differences between cheese wheels with OUR and cheese wheels with no structural defects (marked cheese). The chemical composition of Parmigiano-Reggiano cheese wheel with OUR was characterised by a higher moisture content and a higher proteolysis with respect to marked cheese. By the experiences matured during the technical activity of Centro Lattiero Caseario, it emerged that both acidimetric and lactodynamographic deficiency during cheesemaking can be corrected adopting a different lactic-rennet equilibrium of the curd. In fact, addition of more quantity of rennet, increase waiting time from coagulation and application of higher cooking temperature can lead to the production of cheese mass homogenously and adequately dehydrated and, thus, less susceptible to anomalous fermentations.