INTEC   05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
capítulos de libros
Título:
REGGIANITO CHEESE-HARD CHEESE PRODUCED IN ARGENTINA
Autor/es:
SIHUFE G. A.; RUBIOLO A. C.; ZORRILLA S. E.
Libro:
HANDBOOK OF ANIMAL-BASED FERMENTED FOOD AND BEVERAGE TECHNOLOGY 2nd EDITION
Editorial:
CRC Press
Referencias:
Año: 2011;
Resumen:
Argentina has a strong tradition in the production and consumption of dairy products, the annual cheese consumption per capita being similar to several European countries. In 2009, 500 000 ton of cheese were produced in Argentina with an annual consumption per capita of 11.75 kg (M.A.G. y P. 2010). In the same year, Argentina was the 13th cow milk producing country and the 10th producing cheese country in the world rankings (FAO 2010).Resulting from the large numbers of Italian immigrants in Argentina in late XIX and early XX centuries, hard cheeses similar in characteristics and manufacturing procedures to Italian hard cheeses are produced (Zalazar and others 1999). Reggianito cheese is the most important hard cheese variety manufactured in Argentina. It has higher moisture content, smaller size and shorter ripening period than Italian hard cheeses. It is one of the well-known Argentinean cheeses because it is exported to different countries. It is worth mentioning that Argentina exported 7 138 ton hard cheeses in 2009; the U.S.A., Brazil, Chile and Russia being the main export destinations (M.A.G. y P. 2010).In this chapter, the main technological aspects related with manufacture, ripening, biochemistry of ripening, and sensorial properties of Reggianito cheese were reviewed.