Piero Franceschi

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

A. Summer1*, P. Franceschi1, A. Bollini1, P. Formaggioni1, F. Tosi2 and P. Mariani1 1Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti, Università di Parma; 2Centro L attiero Caseario di Parma, Italy *Correspondence: Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti, via del Taglio 8, 43100 Parma, Italy E-mail:andrea.summer@unipr.it

Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties

The aim of this research was to study the effects of dairy maturation on the physico-chemical characteristics and technological properties of milk used for Parmigiano-Reggiano cheese manufacture. Three different operating conditions (CF1, CF2 and CF3) were considered. Full cream milk from the evening milking was stored on the farm and delivered to the cheese factory in churns (CF1) or in thermoregulated tanks at a temperature not lower than 18 degrees C (CF2 and CF3). The natural creaming (10-12 h overnight) was performed in a traditional large flat vat containing 10-12 hl (CF1 and CF2) or in thermoregulated large flat vats containing 60 hl at about 15 degrees C (CF3). Twenty-four, 24 and 22 maturation trials were performed in CF1, CF2, and CF3, respectively, during 2 consecutive years. A significant increase (P<or=0.05) in pH during the maturation of milk was observed in CF1 and CF2. The increase of pH was higher (P<or=0.05) in CF1 than CF2 and CF3. The values of titratable acidity were higher (P<or=0.05) in partially skimmed evening (PS) milk than in full cream (FC) milk in each operative condition. The increase observed in CF2 was higher than those reported in CF1 and CF3. Compared with FC milk, PS milk showed lower values (P<or=0.05) of casein and casein number and higher contents (P<or=0.05) of whey proteins and, particularly, proteose-peptone. The increase of proteose-peptone--per 100 g SNF or 100 g casein--was significantly higher (P<or=0.05) in CF1 than in CF2 and, in particular, than in CF3. A higher increase (P<or=0.05) of resistance to compression was observed in CF1 with respect to CF3. CF2 variation was not different with respect to either CF1 or CF3. Variation of the difference between PS and FC milks (PS-FC) in pH, TBC and fat were clearly lower in CF3 than CF1. This means that the control of milk temperature throughout the whole maturation phase offers a greater control of both microbial development and extent of creaming.

Seasonal variations of the rennet-coagulation properties of herd milks in Parmigiano-Reggiano cheese manufacture: comparison between Italian Friesian and Italian Brown cattle breeds

Riassunto Variazioni stagionali delle caratteristiche di coagulazione presamica di campioni di latte di stalla nella produzione del Parmigiano-Reggiano: confronto tra le razze Frisona Italiana e Bruna Italiana. Sono state studiate le caratteristiche di coagulazione presamica di campioni di latte di allevamento di vacche di razza Bruna Italiana e Frisona Italiana. Sotto il profilo tecnologico-caseario, il latte delle vacche di razza Bruna ha mostrato valori dei parametri di coagulazione migliori rispetto a quelli del latte delle vacche di razza Frisona in tutte le stagioni considerate. Gli andamenti stagionali del tempo di coagulazione e della consistenza del coagulo sono risultati statisticamente differenti nelle due razze. La consistenza del coagulo - parametro strettamente correlato con le caratteristiche reologiche della cagliata - nel latte della Frisona è risultata inferiore rispetto a quella del latte della Bruna in inverno (25,0 vs. 34,7 mm; Pà0,01), estate (15,8 vs. 25,4 mm; Pà0,01) e autunno (22,0 vs. 35,5 mm; Pà0,01).

Milk acidity, curd firming time, curd firmness and protein and fat losses in the Parmigiano- Reggiano cheesemaking

Riassunto Acidità del latte, tempo di rassodamento, consistenza del coagulo e perdite di grasso e di proteina nella caseificazione a Parmigiano-Reggiano. – Sono state condotte 102 prove di caseificazione presso 3 caseifici in provincia di Parma. I campioni di latte sono stati prelevati da altrettante caldaie della capacità di 1100 kg ciascuna. Sui corrispondenti 102 campioni di siero sono stati determinati sostanza secca, grasso, proteina e curd fines (particelle di cagliata). Le perdite di grasso e di proteina sono state pari a 17,50 e 26,82%, rispettivamente. Il contenuto di curd fines è risultato di 108 mg per kg di siero. I parametri curd fines e perdita di proteina sono risultati correlati negativamente con l’acidità titolabile e con la consistenza del coagulo. Gli stessi sono risultati correlati positivamente con il tempo di rassodamento del coagulo. Ciò dimostra il ruolo primario che questa caratteristica svolge nel determinismo delle proprietà reologiche della cagliata nella produzione del Parmigiano-Reggiano.

Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield.

The aim of this study was to determine the influence of the somatic cell content (SCC) of milk on Parmigiano-Reggiano cheese yield, produced in commercial cheese factories under field conditions. The study was carried out following the production of 56 batches of Parmigiano-Reggiano in 13 commercial cheese factories by processing milk collected from Italian Friesian cattle herds. The vat-milk (V-milk) used for making each cheese batch was obtained by mixing evening milk (partially skimmed following spontaneous separation of fat overnight, natural creaming) and morning milk. The batches of cheese produced were divided into 5 classes according to the SCC value of the evening milk determined prior to natural creaming (class 1, from 0 to 200,000; 2, 201,000-300,000; 3, 301,000-400,000; 4, 401,000-500,000; 5, over 501,000 cells/ml). The cheese yield was calculated as the amount of 24-h cheese, expressed in kilograms, obtained from 100 kg of V-milk (24 h ACY). The values of fat, crude protein, true protein, casein and 24 h ACY of V-milk were negatively correlated with the somatic cell score (SCS) of the evening milk. Conversely, a positive correlation was observed between chloride and SCS. Fat, protein fractions (crude protein, casein and whey proteins), P and titratable acidity of V-milk were positively correlated with its 24 h ACY, while chloride, pH and SCS showed a negative correlation. A significant drop in 24 h ACY was observed in classes 3, 4 and 5, therefore when the SCC of the evening milk exceeded 300,000 cells/ml. Finally a lower recovery of milk fat in cheese was observed as SCC of evening milk increase.

New insights into the quality characteristics of milk from Modenese breed compared with Italian Friesian

Abstract This study examined the milk quality of the autochthonous cattle breed Modenese (MO) in comparison with Italian Friesian (IF), at peak and mid lactation, with the aim to support the interest in sustainability of the local cattle breeds in Europe. Forty-eight individual milk samples were collected from 11 MO and 14 IF pluriparous cows, housed in a free stall barn under similar conditions of feeding and management, at 8 and 21 weeks post-calving; daily milk yield (MY) and body condition score (BCS) were individually recorded. Breed differences were observed, being MY lower in MO cows, but BCS, titratable acidity, freezing point, casein (MC), total calcium (Ca), total phosphorus (P) and colloidal P contents were higher compared to IF cows. Time affected BCS, MY, milk protein (MP), MC, urea, casein P and the micellar content of colloidal Ca and colloidal inorganic P. A factorial analysis was performed and four common factors were obtained with a cumulative explained variance of 77.7% of the total original. MO milk showed a nutritionally interesting mineral profile and processing properties suitable for the production of typical cheese that could be interesting for improving the interest in the conservation of animal genetic resources.

Effects of the full cream milk somatic cell content on the characteristics of vat milk in the manufacture of Parmigiano-Reggiano cheese.

Effects of the full cream milk somatic cell content on the characteristics of vat milk in the manufacture of Parmigiano-Reggiano cheese P. Franceschi & A. Summer & S. Sandri & P. Formaggioni & M. Malacarne & P. Mariani Published online: 17 July 2009 # Springer Science + Business Media B.V. 2009

Seasonal trend of some parameters of the milk quality payment for Parmigiano-Reggiano cheese

Abstract The study was carried out during 4 years (2002∏2005) on 85587 bulk milk samples from the evening and the morning milking of 1340 dairy herds subdivided in plain, hill and mountain. All the parameters were influenced by year, season and year*season interaction. Titratable acidity showed higher values in autumn (3.28 °SH/50ml) and lower in summer (3.22). Somatic cell count was lower in winter and higher in summer. The calculated casein values, were higher in autumn (2.54 g/100g) and lower in spring (2.42). Fat content values were higher in autumn (3.67 g/100g) and lower in spring and summer (3.47-3.46). During summer the quality of the milk had a general worsening. Such a worsening was more evident during summer of the year 2003, characterised by THI values higher than those of years 2002, 2004 and 2005.

Effects of milk storage temperature at the herd on cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese

Effects of milk storage temperature at the herd on cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese P. Franceschi & S. Sandri & M. Pecorari & P. Vecchia & F. Sinisi & P. Mariani Published online: 7 August 2008 # Springer Science + Business Media B.V. 2008

Effects of Collection Conditions on Maturation of Milk in the Production of Parmigiano-Reggiano Cheese

Summer, A., Sandri, S., Franceschi, P., Formaggioni, P., Malacarne, M. and Mariani, P., 2007. Effects of collection conditions on maturation of milk in the production of Parmigiano-Reggiano cheese. Veterinary Research Communications, 31(Suppl. 1), 405–408