Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano

• Published in: Food technology and biotechnology Vol. 55; no. 3; pp. 277 - 289
• Main Authors: Summer, Andrea, Formaggioni, Paolo, Franceschi, Piero, Di Frangia, Federica, Righi, Federico, Malacarne, Massimo
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.07.2017; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Amino acids; Angiotensin; Antihypertensives; Apoptosis; Bacteria; Biological activity; Biological effects; Blood pressure; Calcium; Carbohydrates; carbohydrates and mineral salts; Cheese; Dairy products; Diabetes; Disease prevention; Enzymes; fat and lipids; Fatty acids; Food; Functional foods; Functional foods & nutraceuticals; functional properties; Hypertension; Immunomodulation; Italian hard cooked cheese; Linoleic acid; Lipids; Milk; Minireview; Nitrogen; Nutrition research; Nutritional aspects; Oligosaccharides; Peptides; Peptidyl-dipeptidase A; Physiological aspects; Physiology; Prebiotics; Probiotics; protein and peptides; Proteins; Salts; Vitamins; Italy; functional properties; carbohydrates and mineral salts; disease prevention; fat and lipids; protein and peptides; Italian hard cooked cheese

Italian hard cooked types of cheese, like Parmigiano Reggiano and Grana Padano, are characterised by positive nutritional qualities. In fact, they contain substances that have particular biological activities, and therefore they can be fully considered, according to the definition given by the Europ...