Transcript Parmigiano-Reggiano

Why we need high
quality milk?
Titolo?
Why we look for
technologies useful
to improve milk
quality?
Parmigiano-Reggiano in Numbers
600 litres of milk to make one wheel
38,5 kg of weight per wheel
16 litres of milk to make 1 Kg of cheese
12 months of minimum maturation
20-24 months of average maturation
Parmigiano-Reggiano in Numbers
250,000 cows dedicated to the production of
milk for Parmigiano-Reggiano
4,414 farms delivering milk to dairies
15% approximately of the national milk
production
466 production dairies (year 2006)
3.089.732 wheels produced (year 2006)
808 million Euro turnover of the sector
16% export
Bologna
Rome
The production
area includes the
provinces of
Parma, Reggio
Emilia, Modena,
Bologna to the
West of the Reno
river and Mantua
to the East of the
Po river
NSLAB
Production Regulation
The feeding of cattle is
mainly based on forage
originating from the
production area
Indeed, hay and grass
determine the typical
characteristics of
Parmigiano-Reggiano
cheese through microelements and bacteria
Milk from evening milking
Milk from morning milking
Natural cream rising
Partly skimmed milk
Milk in proces-sing vat
Starter whey
Calf rennet
Curdling
Breaking up of curd
Cooking
Settling
Moulding
Salt
Salting
Maturation
Parmigiano-Reggiano
Silage and other
fermented fodders and
animal feeds are
strictly forbidden
CLOSTRIDIA
Milk is used raw, it cannot
be refrigerated and it must
be delivered twice a day to
the dairy within two hours .
The COPPER processing
cauldrons will be filled by
half with the naturally
skimmed evening milk
and half with the whole
milk from the morning
milking
Starter whey is added to
the milk; whey is a natural
culture of lactic ferments
obtained from the whey
remaining from the
previous day
The rennet which is used
to produce ParmigianoReggiano cheese is
exclusively obtained from
calves.
The milk is cooked at low temperatures to
kill pathogens but non lactic acid bacteria
(thermofilic)
When the correct
coagulation level
has been reached,
the “Casaro”
breaks up the curd
with the typical
instrument: the
“Spino”
In this phase, called
“spinatura” the curd is
broken into grains big like
corn (2-4 millimeters).
When the curd is taken
out of the
cauldrons and put into
the moulds
Here we can see two “twin”
wheels of ParmigianoReggiano cheese. They are
one minute old!
Twins are the wheels
obtained from the same
cauldron.
The origin is guaranteed
and signed
A casein plate with all
the details identifying
each wheel is applied to
the cheese of which it will
soon be an integral part
The origin is guaranteed
and signed
Dotted inscription
In the evening,
when the
cheese is still
soft, each
wheel is
surrounded by a
stencilling band
that prints
the registered
marks of
ParmigianoReggiano on
the rind
Dairy’s identification number
Production month and year
After 20 days of salt bath, the cheese wheel is
ready for the maturation process.
For 12
months,
cheese
remains in
warehouses
where it is
taken care of
in ideal
environmental
conditions for
the life and
development
of
ParmigianoReggiano
cheese
Born to mature
Born to mature
Time plus Lactic Acid Bacteria:
- Aroma
- Digestibility
- Bioactive peptides
blood pressure
control
immune system
stimulation
calcium adsorbtion
…
EVERY wheel is evaluated and the
cheese graded ParmigianoReggiano is hot iron marked with the
oval brand
In the wheels not graded the rind is
removed: the product IS NOT
Parmigiano-Reggiano
A mild technology developed along eight
centuries
A mild technology developed along eight
centuries to protect lactic acid bacteria
A mild technology developed along eight
centuries can’t correct low quality milk
Marco Nocetti – Laboratorio Tecnologia Applicata CFPR
Pollenzo 16.09.05
Information technologies in the
infrastructures supporting the agro-food chain
Recent experiences of
Research Center on Animal Production
Modena, September 12°, 2007
Research Center on Animal Production : Who we are
Our domain
►
Quality and safety of livestock production
►
Feed, supply and implements for agriculture
►
Environmental compatibility in the agro-food
production sector
►
Development of the rural business economy
Specific activities
►
Organize, manage and develop research projects
►
Economic analyses and feasibility studies
►
Setting up and management of computer systems
and data bases
►
Plants and structures design
►
Training, education and dissemination
Company profile
►
4 M€
►
33 employees
Our I.T. department for the agro-food chain
Software for technical advisors,
cheese-maker and breeders
►
Laboratory for milk analysis
►
Parmigiano-Reggiano cheese-dairy
►
Cows and pigs breeders
Services offered through Internet
►
Quantity and quality monitoring of agro-food
productions
►
Interactive statistical analysis
►
Numerical simulations
Our database: some numbers
►
5 Millions meteorological records per year
►
2.2 Millions milk analysis per year
►
Over 300.000 access per year from registred users
Remote management of our customers’ PC
Our customers’ main issues when using technology
►
Viruses
►
Hardware failures
►
Unintentional modification of software and Internet settings
Traditional Support
►
►
By phone: as our customers do not usually have strong familiarity with IT, it’s often difficult to
understand the issue and put in place a solution by telephone
On Site: Customers are widespread on the territory and are difficult to reach, it’s very expensive
and we usually depend on local technicians who need our phone support to intervene
Business Need
►
Implement cost effective solutions to decrease support complexity and costs, reduce
downtime and improve customers’ satisfaction
To support remote assistance activities, we decided to adopt
Intel® VProTM processor technology:
►
Viruses. Remotely boot the pc in safe mode and run the antivirus application
►
Hardware failures. We can diagnose the issue in advance
►
Software issues. We can remotely fix the problem through just the ADSL connection
A forecasting system for crops pests and diseases
We have 2 dedicated servers for
simulation services
►
Daily elaboration of the “areas of
risk” of regional cultivations
■
7 forecasting models that use
meteorological data of 486
regional points
■
3.402 daily simulations
■
More than 5 hours to run the
typical software simulation
procedures
Business Need
►
Evolve our IT system without rewriting our proprietary code
►
Create and run new forecasting and statistic models for the Parmigiano-Reggiano sector
without increasing computational time
Business Opportunity: Intel® Xeon® 7300
CRPA has moved its applications for forecasting models on a new server
with 4 Intel® Xeon ® 7300 Quad Core CPUs
6
Required time (hours)
5
4
3
2
1
0
0
100.000
200.000
300.000
400.000
500.000
Number of estimated parameters
Old configuration
Quad Core Configuration
►
Computational time reduced 5 times and models ready in 1 hour
►
We have inserted new forecasting models with no increase of running time
►
We have started the server consolidation process to have in just one server the weather
forecast database and the one regarding the milk quality data
►
From these 2 databases, we will be able to develop mixed analysis models for the
Consorzio del Formaggio Parmigiano-Reggiano
Thank you
Centro Ricerche Produzioni Animali S.p.A.
Corso Garibaldi, 42 - Reggio Emilia, Italy
Tel. +39 0522 436999 Fax +39 0522 435142
www.crpa.it - [email protected]