Abstract
ABSTRACT The objective with this research was to compare milk quality parameters among herds characterized by different levels of milk production. The research involved 1080 bulk milk samples collected from 30 dairy herds, which produce milk for Parmigiano Reggiano cheese, during three years. Each milk sample was analysed for fat, crude protein, titratable acidity, total bacterial count, somatic cells, coliform bacteria, and Clostridia spores. Least mean values were obtained by ANOVA using milk production intervals from 6000 to 7999 (L-group), [...]
Highlights
Parmigiano Reggiano is a Protected Designation of Origin cheese produced following the method approved by the Safeguarding Consortium
Each milk sample was analysed for fat, crude protein, titratable acidity, total bacterial count, somatic cells, coliform bacteria, and Clostridia spores
Total bacterial and coliform bacterial counts were highest in the L-group, lowest in the H-group, and intermediate in the M-group (95, 45 and 53 × 103 cfu/mL and 2294, 1342 and 1664 cfu/mL, respectively) (Table 1)
Summary
The approved method [Council Regulation (EC) No 510/2006] specifies the raw materials admitted for ration formulation and their maximum level in the diet. It gives only a few indications about feeding practices and administration systems. No recommendation is reported with regard to the milking procedure (i.e. pre- and post-dipping), the milking equipment systems, or the milking cooling system. These general indications leave farmers a broad range of choices with regard to the technology and practices to be implemented on farms
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