Randy Chandler
Parmigiano Reggiano, or Parmesan cheese, is a PDO Italian long-ripened cheese with a distinctive flavour and aroma. It is made from raw cow's milk, with the addition of fermented whey, which is rich in natural lactic ferments. The microbial composition of the natural starter is complex and dominated by thermophilic lactobacilli. The precise flavour and aroma of Parmesan cheese depend on many factors, but it is known for its sharp, complex fruity/nutty taste and strong savoury flavour.
| Characteristics | Values |
|---|---|
| Cheese type | Parmigiano Reggiano, Parmesan |
| Cheese family | Grana |
| Ingredients | Raw cow's milk, fermented whey, calf rennet, salt |
| Production | Mixture of whole milk from morning milking and naturally skimmed milk from previous evening's milking |
| Ripening period | 12-36 months |
| Taste | Sharp, complex fruity/nutty, strong savory |
| Texture | Semi-fat, slightly gritty |
| Flavor compounds | Aldehydes, butyrates, glutamate |
| Probiotic effect | Yes |
| Lactose-free | Yes |
| Calcium content | High |
| Nutritional characteristics | High nutrient content, high digestibility |
| Health benefits | Positive effects on bone health, suitable for all age groups |
| Antibiotic properties | May help treat gastrointestinal disorders |
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What You'll Learn
Parmigiano Reggiano is made with fermented whey
Parmigiano Reggiano, or Parmesan, is a type of cheese with a distinctive grainy texture and a strong, complex flavour. It is made from raw cow's milk, with the addition of fermented whey. The process of making this cheese has remained unchanged for eight centuries, and it is considered a functional food due to its nutritional characteristics and health benefits.
The production of Parmigiano Reggiano involves a mixture of whole milk from the morning's milking and naturally skimmed milk from the previous evening. To this mixture, starter whey, calf rennet, and salt are added at various stages. The whey used in the process is a by-product of the cheesemaking process, specifically the previous day's milk processing. This whey is fermented and rich in natural lactic ferments, which contribute to the development of the cheese's unique flavour and aroma.
The microbial composition of the natural whey starter is quite complex and is influenced by environmental factors. It is predominantly composed of thermophilic lactobacilli, including Lactobacillus helveticus and Lactobacillus delbrueckii. The curds are cooked at a specific temperature range, and the time from the addition of rennet to the end of cooking is carefully controlled.
The use of fermented whey in the production of Parmigiano Reggiano is essential to the cheese's distinctive characteristics. The natural whey starter contributes to the development of flavour and aroma compounds, resulting in the cheese's sharp, complex, fruity, and nutty taste. The high microbial content of the whey also imparts potential health benefits, as certain strains of bacteria found in the cheese may offer probiotic effects.
Overall, the use of fermented whey in the production of Parmigiano Reggiano is a key aspect of this traditional cheese's unique qualities and long-standing reputation.
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The whey is rich in natural lactic ferments
Parmigiano Reggiano, or Parmesan, is a PDO Italian long-ripened cheese with a distinctive flavour that can be combined with many dishes. It is produced from raw cow's milk, with the addition of fermented whey, rich in natural lactic ferments. The whey used in Parmigiano Reggiano is a by-product of the previous day's cheesemaking process. It is held under a temperature gradient of around 50 to 20 °C for 18 to 24 hours. This process results in a complex microbial composition dominated by thermophilic lactobacilli. Lactobacilli are a key component of the natural starter, with species such as Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, and Lactobacillus fermentum playing a significant role.
The use of natural whey starters in Parmigiano Reggiano has been extensively studied, and different culture-independent methods have been employed to gain a deeper understanding of its microbial composition. The high microbial variability between different samples of Parmigiano Reggiano natural whey starters has been observed, highlighting the complexity of this ecosystem. The microbial composition of the natural starter is influenced by environmental factors and the specific cheesemaking process.
The addition of fermented whey, rich in natural lactic ferments, contributes to the unique flavour and aroma of Parmigiano Reggiano. The precise flavour and aroma of aged Grana cheeses, including Parmigiano Reggiano, depend on various factors, including the chemical composition and the relative concentration of certain compounds. The ripening period of Parmigiano Reggiano, ranging from 12 to 36 months, also plays a crucial role in developing its sharp, complex, and nutty taste.
Furthermore, the presence of natural lactic ferments in the whey gives Parmigiano Reggiano several nutritional characteristics. It is considered a "functional food" due to its potential beneficial effects on health and consumer welfare. Parmigiano Reggiano is easy to digest, lactose-free, calcium-rich, and has prebiotic and probiotic effects. The high nutrient content and digestibility make it a recommended cheese for people of all ages. Additionally, it is an important source of essential nutrients for bone health and osteoporosis prevention.
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Parmigiano Reggiano has a high probiotic potential
Parmigiano Reggiano is a hard-semi-fat cooked cheese made from raw cow's milk, with the addition of fermented whey. The cheese is identical to how it was eight centuries ago, retaining the same appearance, extraordinary fragrance, and manufacturing process. Parmigiano Reggiano is closely linked to its area of origin, and its production is regulated by strict rules. For instance, the feeding of cows is carefully controlled, and the use of additives other than rennet and NaCl is prohibited.
Parmigiano Reggiano has been found to have a high probiotic potential. The cheese is a vector of microbial strains that enrich the human gut microbiota, thereby playing an important role as a functional food in the human diet. The presence of microorganisms in the cheese may have additional health benefits, considering the central role attributed to the gut in human health and well-being. The microorganisms in Parmigiano Reggiano are transmitted from cow's milk to humans through the consumption of the cheese. These bacteria include bifidobacterial species, which are probiotic microorganisms commonly associated with health benefits for humans.
The probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese has been studied through in vitro screening and principal component analysis. The research has revealed the existence of both ubiquitous bacterial species and differences connected with the locations of production. Parmigiano Reggiano is also a good source of conjugated linoleic acid (CLA), a type of fat linked to various health benefits, including reduced inflammation and potential weight management.
In terms of macronutrients, Parmigiano Reggiano is high in protein, providing around 32.4 grams of protein per 100 grams of cheese. It is also rich in calcium and phosphorus, which contribute to bone health. Additionally, the cheese contains notable amounts of zinc and magnesium, which are important for immune function and energy production. Parmigiano Reggiano is also a versatile culinary ingredient, adding a rich, umami flavor to dishes. However, it is important to note that the cheese is high in sodium and calories, so consumption should be in moderation.
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The starter whey is added at different stages of the process
Parmigiano Reggiano, or Parmesan cheese, is a long-ripened Italian cheese with a distinctive flavour and a grainy texture. It is made from raw cow's milk, with the evening's naturally skimmed milk being added to fresh morning milk. The starter whey is added at different stages of the process, along with calf rennet and salt. The precise timing of the whey addition is carefully considered, with the whey being held at a temperature gradient from 50°C down to 20°C for around 18-24 hours.
The starter whey is a by-product of the previous day's cheesemaking and is rich in natural lactic ferments. The microbial composition of the starter whey is complex and subject to environmental factors. It is dominated by thermophilic lactobacilli, with a ratio of obligately homofermentative to heterofermentative species of around 10:1. The curds are then cooked at 54-56°C, with the time from rennet addition to the end of cooking being 22-23 minutes.
The addition of starter whey is an important step in the production of Parmigiano Reggiano, contributing to the development of the cheese's flavour and texture. The specific timing of the whey addition can vary, but it is always added after the mixture of morning and evening milk and before the cooking stage.
The use of starter whey also has implications for the health benefits of Parmigiano Reggiano. The cheese has been found to have a high probiotic potential due to the presence of non-starter lactic acid bacteria (NSLAB) fractions, which develop during the ripening process. These NSLAB fractions are particularly attractive as a potential source of probiotics that can survive the gastrointestinal tract.
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Parmigiano Reggiano's natural whey starters have a high microbial composition variability
Whey is generally considered a by-product of the cheese-making process. Almost all cheeses are drained of their whey before they are finished. Whey is formed when curds separate from the cream or milk in cheese, and the liquid remaining is called whey.
Parmigiano Reggiano is a hard-semi-fat cooked cheese that has been made in the same way for eight centuries. It is produced in about 350 artisan cheese dairies. Raw cow's milk (evening skimmed milk is added to fresh morning milk) with the addition of fermented whey, rich in natural lactic ferments, is used to produce Parmigiano Reggiano. The feeding of cows is regulated carefully, and the use of additives, other than rennet and NaCl, for cheesemaking is prohibited.
The natural whey cultures used as starters for Parmigiano Reggiano are produced from the whey of the previous cheesemaking, which is held under a gradient of temperature. The microbial composition of the natural starter is very complex and is subjected to environmental factors. It is dominated by thermophilic lactobacilli such as Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, Lb. delbrueckii subsp. bulgaricus, and Lactobacillus fermentum.
A study by Bottari in 2010 sampled 18 different Parmigiano Reggiano natural whey starters from three different provinces of this cheese production area. The study observed a high microbial composition variability between different samples. It used length heterogeneity polymerase chain reaction (LH-PCR) and fluorescent in situ hybridization (FISH) to gain a more accurate view of the Parmigiano Reggiano whey starter ecosystem.
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Frequently asked questions
Yes, Parmesan cheese is made with a mixture of whole milk from morning milking and naturally skimmed milk from the previous evening's milking. Starter whey, calf rennet, and salt are added at different stages of the process.
Whey is a by-product of the cheese-making process. It is formed when curds separate from the cream or milk in cheese, and the liquid remaining is called whey.
Parmesan cheese, or Parmigiano Reggiano, is made from raw cow's milk. The evening skimmed milk is added to fresh morning milk.
The process of making Parmesan cheese involves carefully regulating the feeding of cows and the mixture of milk from two consecutive milkings. The milk is then partially skimmed and held in special tanks. Starter whey, calf rennet, and salt are added at different stages of the process. The ripening period for Parmigiano Reggiano is at least 12 months, and up to 36 months.
Parmesan cheese has a sharp, complex fruity and nutty taste, a strong savory flavor, and a slightly gritty texture. It is considered a "functional food" due to its high nutrient content, digestibility, and positive effects on bone health.
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