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The protein in Parmigiano-Reggiano cheese has two particular characteristics; it is rich in essential amino acids that in turn are easy to digest. Because of the activity of protein enzymes coming from milk and natural whey starter, the casein is broken down into smaller fragments, as it will happen in stomach, so that aged Parmigiano-Reggiano created by this ‘pre digestive’ activity is more easily digested and absorbed by the body.
Beside this the combination of these amino acids with those contained in wheat supply the full gamut required by the body. The degradation of casein during cheese ageing, also reduces a part of it to specific bio active peptides that activate very specific functions either on the gut or secondary organs.
Bio active peptides potentially control various bodily processes by:
* stimulation of the immune system;
* antibacterial activity;
* enhancing of calcium absorption;
* control of blood pressure.
Fat content of Parmigiano-Reggiano is lower than that found in many other cheeses being this cheese done made using partially skimmed milk. Carbohydrates are absent in Parmigiano-Reggiano. Lactose is transformed into lactic acid at the very beginning of the maturation process as part of the process of lowering the acidity level of the cheese as a whole, this being an essentially part of the production process.