In these technical sheets there are some documents regarding studies on Parmigiano-Reggiano cheese. The studies include the alimentation of cows, the thechnology, nutritional aspects of the product and safety.
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Safecheese project - Isolation of lactic acid bacteria with protective properties
The Test: Inhibition of Pathogens
Report from Cheeses sent to Safecheese project
All partners in the Safecheese project have sent cheeses. NGO, ParmReg, Faraday, Kaanlar, Moxlakis, Northumberland, CoProLat, Coquard and Muto have collected cheese samples and information of the process used to produce the various cheeses according to directives prepared by Matforsk. Samples from 170 cheeses have been collected.
Proteolysis and lipolysis of Parmigiano-Reggiano cheese at different ripening periods: 12, 24, 55 and 96 months
Massimo Malacarne, Paolo Formaggioni, Piero Franceschi, Andrea Summer, Primo Mariani - Data were obtained from 17 wheels of Parmigiano-Reggiano cheese of different age, ranging from the cheeses of 24-48 hours to chesees of 8 years of ripening (96 months).
Proteolysis progress during the ageing of Parmigiano-Reggiano cheese
M. Pecorari, E. Fossa, S. Sandri, P. Mariani - The survey was done on 2 48 hour-old wheels and 84 wheels from 2 to 28 months of age.
Influence of technological factors on Parmigiano-Reggiano glycolysis
Pecorari M., Gambini G., Reverberi P., Caroli A. - Change of the composition and evolution of the proteolysis of Parmigiano-Reggiano cheese during ripening as regards the shape (outer and inner part) of the wheel
Study of the behaviour of potentially pathogenic bacteria during the manufacture of Parmigiano-Reggiano cheese
Panari G., Perini S., Guidetti R., Pecorari M., Merialdi G., Albertini A. - A chhese made from row milk, four wheels were produced with milk inoculated with, respectively, E. coli, S. tiphymurium, S. aureus, L. monocytogenes.
A barrier for preventing pathogenic bacterial growth in cheese from non-pasteurised milk – Safecheese Project
Safecheese Project - Safecheese is a three year project funded by European Commissions 6th Framework Research Programme combining an international consortium of SME Cheesemakers and research institutes Pera and Matforsk.
Fatty acids composition of Parmigiano Reggiano cheese samples, with particular reference to trans isomers (TFA)
Gori A., Gambini G., Pecorari A., Nocetti M., Losi G. - Abstracts
Fluctuations of copper, iron and zinc throughout Parmigiano-Reggiano cheesemaking
Ghidini S., Zanardi E., Conter M., Pecorari M., Gambini G., Ianieri A. - Abstracts