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Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of

Piero Franceschi1, Davide Barbanti1, Paolo Formaggioni1

  • 1Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.

Foods (Basel, Switzerland)
|February 13, 2026
PubMed

Keywords:
Parmigiano Reggiano cheesecheese yieldcheese-making lossesmilk compositionrennet coagulation properties

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