Parmigiano Reggiano cheese: A Structure and Rheological Analysis

Parmigiano Reggiano cheese (PR) was investigated through a multi-level and innovative approach based mainly on non-destructive instrumental methods to establish new structure and mechanical markers. ESEM imaging was performed aiming to virtualize the inner structure and quantify some key elements. Cheese samples having different structure and different ripening time (from 12 to 60 months), have been analysed for their elastic, viscoelastic, and plastic properties under isothermal creep tests from 0°C to 110°C. Preliminary results suggested that cheese deformation follows one apparent diffusion-limited mechanism based on the concentration of micro-porosity and sliding of partially-fused curd granules, as directly observed in the cheese bulk by ESE