title: Effects of the full cream milk somatic cell content on the characteristics of vat milk in the manufacture of Parmigiano-Reggiano cheese.
authors.affiliation: Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti, Università degli Studi di Parma, via del Taglio 10, 43100, Parma, Italy. piero.franceschi@unipr.it
authors.forename: P
authors.initials: P
authors.lastname: Franceschi
authors.forename: A
authors.initials: A
authors.lastname: Summer
authors.forename: S
authors.initials: S
authors.lastname: Sandri
authors.forename: P
authors.initials: P
authors.lastname: Formaggioni
authors.forename: M
authors.initials: M
authors.lastname: Malacarne
authors.forename: P
authors.initials: P
authors.lastname: Mariani
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000592:standards*; D012085:Chymosin; D005260:Female; D005524:Food Technology; D008892:Milk / Q000737:chemistry / Q000166:cytology*
chemical_list: C025350:rennet; D012085:Chymosin