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Table III.
Pannerone cheese-making technology.
| Mean | SDa | |
|---|---|---|
| Milk acidity in the vat (pH) | 6.6 | 0.0 |
| Temperature of milk in the vat (°C) | 30.0 | 0.0 |
| Starter addition | None | |
| Liquid calf rennet (g·kg−1 of milk) (chymosin minimum 70%) | 0.04 | 0.0 |
| Renneting time (min) | 20.2 | 4.0 |
| Holding time between renneting and curd breaking – gel hardening (min) | 5.4 | 1.7 |
| Time of curd breaking (min) | 20.2 | 7.5 |
| Acidity of the whey at the curd extraction (°SH/50 mL) | 2.6 | 0.0 |
| Curd extraction from the vat | By means of linen cloths, each containing about 6 kg of curd, forming bundles superimposed one on top of the other | |
| Time used for curd extraction by hand with linen cloths (min) | 15.7 | 2.6 |
| Temperature of the extracted curd (°C) | 27.3 | 0.5 |
| Holding time of the curd in cloths for the first whey drainage, before transport in another room for the 2nd drainage (min) | 9.7 | 4.1 |
| Holding time of the curd before moulding (min) | 23.7 | 5.7 |
| Time used for curd milling by hand and moulding (min) | 13.3 | 2.9 |
| Temperature of the curd in the mould (°C) | 25.2 | 0.4 |
| Holding time of the moulded curd in the room for the 2nd whey drainage (h) | 11.6 | 1.2 |
| Temperature of the curd at the end of the holding time (°C) before the entry in warm room | 27.7 | 1.5 |
| Temperature of the warm room (°C) | 29.8 | 0.8 |
| Temperature of the curd after 48 h of rest in warm room (°C) | 29.5 | 0.6 |
| Extraction of the curd from the mould and wrapping with a wooden band | Usually after 48 h in warm room | |
| Holding time in the warm room (h) cheese wheels are turned upside down | 111.4 | 14.1 |
| Every day | ||
| Temperature of Pannerone cheese at the exit from the warm room (°C) | 27.6 | 1.1 |
| Temperature of the room for the pre-cooling of the cheese (°C) | 18.2 | 1.5 |
| Holding time for the pre-cooling step (h) | 14.4 | 6.4 |
| Temperature of Pannerone cheese at the end of pre-cooling (°C) | 18.2 | 1.7 |
| Holding time in refrigerated room at 5 ± 1 °C (h) | 20.9 | 6.4 |
| Salting of Pannerone (brining/dry) | None | |
| Storing of the cheese in the warehouse of the dairy at 6 ± 1 °C | < 1 week | |
| Shelf life | Up to 60 days | |