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[Milk with abnormal rennet-coagulation properties: technological behaviour of slow-renneting milk in the Parmigiano-Reggiano cheese production]. [Italian]

M. Pecorari, E. Fossa, G Avanzini, P. Mariani

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Key concepts: Rennet, Cheesemaking, Food science, Farmer cheese, Chymosin, Coagulation, Production (economics), Milk products

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[Milk with abnormal rennet-coagulation properties: technological behaviour of slow-renneting milk in the Parmigiano-Reggiano cheese production]. [Italian] — Research Paper | ScholarLens