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The essential roles of fiber
in Ruminants
Mattia Fustini, DVM
Bologna University
October, 25th-27th 2015
DIMEVET Alma Mater Studiorum – Università di Bologna
Where we come from….
DIMEVET Alma Mater Studiorum – Università di Bologna
MAXIMIZE
Milk Quality for Cheese production
High Fat (4%) and Protein (3.5%) content -- (Casein 2.8%)
Low Somatic Cells (SCC) 150.000
Low clostridia contamination (risk factor for hard cheeses aging)
Acidity, Fat outcrop, Coagulation properties
DIMEVET Alma Mater Studiorum – Università di Bologna
Parmigiano Reggiano
The milk is produced and
transformed exclusively in the
area of origin;
Milk is collected twice a day max 2
hours after each milking, kept at
minimum temp of 18°C
DIMEVET Alma Mater Studiorum – Università di Bologna
The strong and unique link
with the “terroir”
The cows are fed
predominantly with
local fodder
Silage is forbidden
DIMEVET Alma Mater Studiorum – Università di Bologna
Parmigiano Reggiano
Many feeds not allowed in the cows ration in
order to preserve the positive microflora and
avoid off-flavours (live yeast, cotton, canola,
fat, …)
Absolute prohibition of additive
and conservative elements
during cheese production
DIMEVET Alma Mater Studi
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