Parmesan, also known as Parmigino Regiono, is a strong Italian cheese with unique nutritional properties.
Some consider it a practical food, believing that its components can improve health or reduce the risk of disease (
Traditionally, this famous Italian cheese is made by the millennial production process, which results in the taste and texture of the ingredients.
However, according to the US Food and Drug Administration (FDA), any cheese with physical and chemical properties can be labeled as a parmesan regardless of its production location.
This article explores the nutritional benefits, common uses, and possible causes of Italian Parmigino Regiono.
Parmesan cheese is an Italian cheese with a characteristic strong and nutritious taste that can be both sweet, salty and bitter at the same time. It is fragmented, grainy, and can vary in color from light to dark yellow.
Unlike most other types of cheese, it has a protected PDO in the European Union.
This means that in the European Union, only cheese made in the northern Italian provinces of Parma, Regio Emilia, Modena, Bologna and Mantua can be sold as Parmesan or Parmigino Regiono.
How is it made?
In addition to being produced in some parts of Italy, Parmesan cheese is made only from the milk of hungry cows in the same area – a mixture of Italian Frisona, Bianca Modenez, brown and red cows.
The Manufacturing Process Since the Middle Ages, monks have been collecting up to 39 pounds (18 kg) each in large wheels to produce dried cheese. These were suitable for long-term protection (4).
Parmesan is prepared by a process called Renet cognition. Rennet refers to a group of animal enzymes that are used to initiate the stabilization process. Calf Renet The most popular animal Renet (
Cheese mixed with Renet is usually served in these eight layers (
- Setting. The increase in cow’s milk kernels begins to mix. Liquid whey from casein micelles – The main protein in milk begins to separate from hard yogurt.
- cut off. After the yoghurt is formed, the rice is cut into pieces to further promote the removal of whey and reduce the moisture content of the cheese. This is done using a traditional tool called a spinno.
- Cooking. After that, the yoghurt and whey mixture is prepared at 131 degrees Fahrenheit (55 degrees Celsius) to introduce baking yeast and extra whey.
- Spill. Once cooked, a mass of cheese is formed, and whey is poured to separate it from the cheese.
- Sweater. At the soup level, the yoghurt continues to mix to form a large cheese.
- Loading. Like sweaters, pressing helps with whey expulsion and encourages the complete assimilation of the yoghurt. This is done by applying external pressure to the yoghurt. Mold is then used to make the famous Parmesan wheels.
- Salt. Salt is the last step, to reduce the moisture content of cheese. The wheels are soaked in salt water or salt, which allows them to absorb salt.
After salting, maturation begins. This is also called maturity.
The minimum ripening period is 12 months, and can last more than 40 months. The total cooking time determines the final cheese and taste.
Parmesan is a hard cheese commonly grown in some parts of northern Italy. It has a strong, nutritious taste and a grainy texture that can vary according to ripeness.
Parmesan cheese is very nutritious, even in moderation.
1 ounce (28 grams) of strong Parmesan packs (
- Calories: 111
- Protein: 10 grams
- Fat 7 grams
- Carbohydrates 0.9 g
- Calcium 26% of daily value (DV)
- Phosphorus 16% of the DV
- Sodium 14% of the DV
Due to its protein and fat content, this cheese is an energy-dense food, which means it provides a lot of calories per serving.
However, its high protein content makes it an excellent choice for people who follow a lato-vegetarian diet. These are vegetarian foods that allow for dairy products.
The fat content is mainly medium and short chain fatty acids. These are easily digested and can serve as a fast source of energy, resulting in low body fat (
Finally, this cheese provides many of the nutrients needed for bone health, including calcium, phosphorus, and zinc (
Parmesan cheese is very nutritious. It is rich in protein, ready-to-use fats and nutrients that promote bone health.
Here are some benefits of eating Parmesan cheese.
Although lactose is an important part of cheese production, parmesan is almost free of lactose.
Lactose is the main carbohydrate found in milk, but 75% of the world’s population cannot digest it. This is due to lactose intolerance – an enzyme that helps you digest lactose by breaking it down into glucose and galactose.
As a result, people with lactose intolerance may experience diarrhea, abdominal pain, bloating, and bloating after being vaccinated.
When milk contains about 5% lactose, it is found in whey – water. Therefore, when whey is removed from the oven during cheese production, lactose is removed with it (
As a result, Parmesan has a maximum lactose content of 0.10 mg per 100 kcal. Therefore, it is safe to eat for people with lactose intolerance (such as lactose intolerance) (
It can support bone health
Calcium is an abundant mineral in your body and plays an important role in bone health. In fact, about 99% of your body’s calcium is stored in your bones for functional and structural support (
Poor absorption or low levels of this mineral can lead to bone fractures. This is when your body relies on bone mass to maintain vital bodily functions. It, in turn, can lead to osteoporosis – a condition in which the bones are easily deformed.
As mentioned, Parmesan cheese is a good source of calcium, with each serving providing 26% to the DV (
Thanks to its calcium content, the calcium in Parmesan is also highly bioavailable. This means it is easily absorbed by your body. When cassava is synthesized, it leaves other minerals, such as calcium, iron, and zinc, that improve absorption.
Rich in easily digestible protein
Parmesan cheese provides high levels of protein – high biological value proteins – because it has a high concentration of all the essential amino acids (
Amino acids are the building blocks of protein. Your body cannot produce all the essential amino acids you need to eat.
In addition to being high quality, Parmesan protein is easy to digest.
During the maturing months, the proteins in the cheese undergo a process similar to pre-digestion. In other words, they are broken down into smaller compounds, such as free amino acids that your body easily absorbs (
Parmesan cheese is a high-quality lactose-free cheese that is rich in calcium and easily digestible.
Parmesan cheese is versatile and versatile and can be enjoyed in a variety of foods, from desserts to desserts.
It is usually sold in crumbly, fragmented or circular blocks and is widely available in stores and online.
Because the taste can vary depending on the ripening period, it can be combined with certain drinks or foods depending on the ripeness.
Some common cooking times and their recommended pairs (14)
- 12-19 months. These have a soft, creamy taste with hints of fruit and yoghurt. They are primarily added to salads and cold dishes and are enjoyed with sparkling white wines.
- 20-26 months. These are balanced cheese and are enjoyed in soups, desserts and traditional Italian dishes such as soups and pasta.
- 27 – 34 months. These are fragrant and fragrant. They combine well with sweet pasta or fruits and honey.
- 35-45 months. These are distinguished by their great taste and blend well with red wine.
Adding Parmesan to your diet can improve their taste and nutritional profile. You can enjoy the same sweet and savory food.
Because it is high in dairy protein, Parmesan cheese may not be suitable for people who are allergic to cassava or cow’s milk.
Case Allergy Allergies cause severe rapid or delayed allergic reactions when the immune system attacks Cassin, which is sprayed with milk or dairy products (
Symptoms may include (
- Skin irritation
- Respiratory problems
- Asthma attacks
- Gastrointestinal problems
- Asthma attacks
- Anaphylactic shock
If you are allergic to cassava or cow’s milk, avoid milk and dairy products – including parmesan cheese.
Parmesan cheese should be avoided as it can cause allergic reactions in people who are allergic to kerosene or cow’s milk.
Parmesan is an old-fashioned cheese with a strong taste and texture that is produced in some parts of northern Italy.
It is very nutritious and lactose intolerance can be a great choice for lato-vegetarians and people who follow a protein that is easy to digest. It can also support bone health.
However, casin or cow’s milk is not suitable for people with allergies.
Parmesan cheese makes it a sweet addition to desserts and desserts. Find it in stores or online in blocks, cut or painted forms.