Less salt content in Parmigiano Reggiano cheese may not affect its distinctive flavor
Aged cheeses pack a punch of nutty, sharp flavor. Before they re fully mature, aged cheeses are either waxed or placed in brine for weeks to create a natural rind. However, the high salt content in brined cheeses deters some consumers.
Now, researchers reporting in
ACS Food Science & Technology present a shortened brining time for Parmigiano Reggiano that results in a less salty product, while still potentially maintaining the cheese s distinctive texture and flavor compounds.
Parmigiano Reggiano is a lactose-free, crumbly and hard cheese. Manufactured in select provinces in Italy, its protected designation of origin status requires that certain production processes, such as a minimum 12-month ripening period, be performed.
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Aged cheeses pack a punch of nutty, sharp flavor. Before they re fully mature, aged cheeses are either waxed or placed in brine for weeks to create a natural rind. However, the high salt content in brined cheeses deters some consumers. Now, researchers reporting in
ACS Food Science & Technology present a shortened brining time for Parmigiano Reggiano that results in a less salty product, while still potentially maintaining the cheese s distinctive texture and flavor compounds.
Parmigiano Reggiano is a lactose-free, crumbly and hard cheese. Manufactured in select provinces in Italy, its protected designation of origin status requires that certain production processes, such as a minimum 12-month ripening period, be performed. Ripening or maturing imparts the cheese s recognizable taste as milk solids are converted to flavor compounds. But before that, cheese wheels are placed in a saturated brine solution for weeks. The added salt plays a key role in the ripening process
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Processed and preserved foodstuffs have been among the most remarkable catalysts for bringing about change in the food habits of a substantially large urban population. From eating merely for subsistence, people now show preference for supplementing their diet with value-added foodstuffs. Increase in consumption of processed foods is noticeable across various categories of the population and the trend of eating out has grown manifold. With these trends the market for processed food is growing significantly and it is expected that the food industry should grow rapidly and cross the two hundred thousand crore mark by the turn of the century.
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