Study of the Effect of Salt on Lipolysis in Parmigiano Reggiano Cheese
PR cheese is salted in saturated brine. There are different salting systems; the most frequently used is the traditional one in which the cheese floats in the brine and the wheel has to be turned every day to guarantee the homogeneity of the process, and another is the full immersion in racks system in which the cheese is completely immersed in the brine. …
