Grainsizes (projected area and radius ratio) of 93 ParmigianoReggiano and GranaPadanocheesecurds from four dairies produced using different cutting procedures were measured by bi-dimensional imageanalysis. Curds were sampled at the end of cutting (fresh curdgrains, FCG) and cooking (cooked curdgrains, CCG). Mean and median areas of FCG particles were 2.72 and 1.53 mm2, respectively. Curdgrain shrinkage due to cooking to 54.6 °C ± 0.8 reduced the mean and median area values to 1.63 and 1.09 mm2, respectively, with a mean area reduction ratio of 1.76 ± 0.43. Sizedistribution of the particles was not symmetric and the span value of the distribution of area values of FCG and CCG ranged from 2.6 to 5.8 and from 1.6 to 4.0, respectively. The measuring of cheesecurdgrains’ size and distribution with a simple method can become a key element to increase the uniformity of curdgrains’ size, improving the coagulum cutting operation.
|Autori:||Iezzi, R.;Locci, F.;Ghiglietti, R.;Belinghieri, C.;Francolino, S.;Mucchetti, G.|
|Data di pubblicazione:||2012|
|Titolo:||Parmigiano Reggiano and Grana Padano cheese curd grains size and distribution by image analysis|
|Rivista:||LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE|
|Appare nelle tipologie:||1.1 Articolo in rivista|