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

Abstract

The cheese yield depends on the milk casein content and on the fat to casein ratio. The efficiency of the milk transformation depends on curd particles (“curd fines”) that remain in the cooked whey and on the losses of fat and casein as it is.

Keywords

• Parmigiano-Reggiano cheese, milk acidity, curd properties, cheesemaking losses