Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Adriano Michele Luigi Santoro"'
Autor:
Marika Di Paolo, Martina De Stefano, Giulia Polizzi, Valeria Vuoso, Adriano Michele Luigi Santoro, Aniello Anastasio, Raffaele Marrone
Publikováno v:
Italian Journal of Food Safety (2023)
The cooling applied during the firming and brining processes represents an important production step in mozzarella cheese making. The temperature fluctuations of the cooling water can negatively affect the hygiene, composition, and quality of mozzare
Externí odkaz:
https://doaj.org/article/7d501709c52840988cd9024d8b921cdf
Autor:
Carlotta Ceniti, Domenico Britti, Adriano Michele Luigi Santoro, Rosanna Musarella, Lucia Ciambrone, Francesco Casalinuovo, Nicola Costanzo
Publikováno v:
Italian Journal of Food Safety, Vol 6, Iss 2 (2017)
Mastitis is the most frequent and costly disease of lactating animals and is associated with a significant reduction in milk yield, increased cost and culling. Early and specific antibiotic based treatment reduces the severity of the disease. Over th
Externí odkaz:
https://doaj.org/article/d779fb1c4cce4bf4a8ef268ddab3abe8
Autor:
Nicola Costanzo, Adriano Michele Luigi Santoro, Eleonora Sarno, Antonio Di Loria, Rosa Daniela Grembiale, Domenico Britti, Federico Capuano
Publikováno v:
Italian Journal of Food Safety, Vol 4, Iss 4 (2015)
Mozzarella cheese from buffalo milk is a fresh, stringy-textured dairy product, exhibiting a porcelain white colour, a smooth, bright, and humid surface, an extremely thin rind and delicate taste. The high humidity typical of this cheese, reduces its
Externí odkaz:
https://doaj.org/article/ec803743ff124629a9ca9d000bad814a