1 / 17

PARMIGIANO REGGIANO

PARMIGIANO REGGIANO. Parmigiano is 100% natural: It is made from raw cow's milk.Cows have to be fed only on grass or hay. Only natural whey culture is permitted as starter, together with calf rennet. The only additive permitted is salt.

katalin-molnar
Download Presentation

PARMIGIANO REGGIANO

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. PARMIGIANO REGGIANO

  2. Parmigiano is 100% natural: It is made from raw cow's milk.Cows have to be fed only on grass or hay. Only natural whey culture is permitted as starter, together with calf rennet. The only additive permitted is salt.

  3. Parmigiano is one of the bestcheese in the world: One kilo represents sixteen litres of high quality milk It is exceptionally rich In proteins It has a well balanced range of vitamins

  4. The making of Parmigiano

  5. The making of Parmigianophase 1 The milk is drawn twice from the cows: The first part in the evening The second part in the morning

  6. The making of Parmigianophase 2 The evening milk is partially skimmed

  7. The making of Parmigianophase 3 Milk clotting: Calf rennet is added Temperature 33-35°C Time 10-12 minutes

  8. The making of Parmigianophase 4 Cooking: Temperature 33-35°C to 55°C Time 10-15 minutes

  9. The making of Parmigianophase 5 Sedimentation: Temperature 55°C Time 45-60 minutes

  10. The making of Parmigianophase 6 Moulding: Acidification of the curd

  11. The making of Parmigianophase 7 Salting: Satured brine is used Temperature 16-18°C Time 20-30 days

  12. The making of Parmigianophase 8 Ripening: Temperature 18-20°C The time is more the one year

  13. The making of Parmigianophase 9 Testing (during the ripe): -Age -The degree of ageing -Organoleptic characteristics -Internal structure -Colour -Consistency -The rind or crust -Weight

  14. The final product Parmigiano is very tasty Parmigiano is healty Parmigiano could be used to give more taste to every dish

  15. Nutritional values WATER g 30,8 TOTAL PROTEINS g 33,0 FAT g 28,4 ENERGY VALUE Kcal 395 SODIUM CHLORIDE g 1,39 CALCIUM mg 1160 PHOSPHORUS mg 680 SODIUM mg 640 POTASSIUM mg 100 MAGNESIUM mg 43 ZINC mg 4 VITAMIN A mcg 270 VITAMIN B1 mcg 34 VITAMIN B2 mcg 370 VITAMIN B6 mcg 110 VITAMIN B12 mcg 4,2 VITAMIN PP mcg 55 PANTOTHENIC ACID mcg 320 CHOLINE mg 40 BIOTIN mcg 23 The final product

  16. THE END

More Related