Learning objectives
Provide a thorough overview and a critical view of the aspects that have characterized the past and the present of the Parmigiano Reggiano cheese production system and determined the evolution of Parmigiano cheese characteristics. Provide an understanding of the relationship between food tradition and innovation process
Prerequisites
Knowledge of fundamentals of dairy technology (class of Food Technology 1), food microbiology and chemistry improves the understanding of the class
Course unit content
Description of the characteristics of Parmigiano Reggiano cheese.
The standard of the product defined by the PDO and the knowledge coming from the scientific research: chemical composition, microbiological, nutritional and sensorial properties.
Where Parmigiano Reggiano cheese is produced: the geographical area and the productive structure. The size of the farms and dairies in their historical development. Management and economic aspects.
The history of the organization of producers and of the protection of designation of origin (PDO).
How is it produced: the history of the evolution of Parmigiano cheese-making technology and Parmigiano cheese characteristics in the modern age: from late 1800 to 2012.
The characteristics of milk for Parmigiano.
The transformation of milk into cheese: technological, physico-chemical and microbiological aspects. The equipment used.
The main steps of cheese-making: milk preparation, processing in the kettle and out of the kettle (from salting to ripening).
The ways of marketing of Parmigiano cheese (whole cheese, pieces, grated, etc).
Market issues, also related to the control system
The factors that determine the yield of production of Parmigiano. Relationship between PDO and innovation.
The classification of Parmigiano, the quality inspection system and the main defects.
Full programme
The standard of the product defined by the PDO and the knowledge coming from the scientific research: chemical composition, microbiological, nutritional and sensorial properties.
Where Parmigiano Reggiano cheese is produced: the geographical area and the productive structure. The size of the farms and dairies in their historical development. Management and economic aspects.
The history of the organization of producers and of the protection of designation of origin (PDO).
How is it produced: the history of the evolution of Parmigiano cheese-making technology and Parmigiano cheese characteristics in the modern age: from late 1800 to 2012.
The characteristics of milk for Parmigiano.
The transformation of milk into cheese: technological, physico-chemical and microbiological aspects. The equipment used.
The main steps of cheese-making: milk preparation, processing in the kettle and out of the kettle (from salting to ripening).
The ways of marketing of Parmigiano cheese (whole cheese, pieces, grated, etc).
Market issues, also related to the control system
The factors that determine the yield of production of Parmigiano. Relationship between PDO and innovation.
The classification of Parmigiano, the quality inspection system and the main defects.
Bibliography
booklet
Teaching methods
Lectures with slide presentation
Assessment methods and criteria
discussion with the initial question chosen by the student, and then discussion on issues chosen by the teacher among all the issues of the course
Other information
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