Zobrazeno 1 - 10
of 121
pro vyhledávání: '"Massimo Malacarne"'
Publikováno v:
Frontiers in Animal Science, Vol 4 (2023)
Externí odkaz:
https://doaj.org/article/f34b0e5248344c09860337f29b279ea4
Autor:
Piero Franceschi, Paolo Formaggioni, Milena Brasca, Giuseppe Natrella, Michele Faccia, Massimo Malacarne, Andrea Summer
Publikováno v:
Animal Bioscience, Vol 36, Iss 1, Pp 132-143 (2023)
Objective The aim was to study the influence of cooling milk at 9°C at the farm versus keeping it at 20°C on Parmigiano Reggiano cheese lipolysis. Methods A total of six cheesemaking trials (3 in winter and 3 in summer) were performed. In each tria
Externí odkaz:
https://doaj.org/article/f854597784ea40c69b13bad3b2a55b55
Autor:
Elena Mariani, Massimo Malacarne, Claudio Cipolat-Gotet, Alessio Cecchinato, Giovanni Bittante, Andrea Summer
Publikováno v:
Frontiers in Veterinary Science, Vol 9 (2022)
The composition of raw milk is of major importance for dairy products, especially fat, protein, and casein (CN) contents, which are used worldwide in breeding programs for dairy species because of their role in human nutrition and in determining chee
Externí odkaz:
https://doaj.org/article/2145cc1171bb4f2f8fcc63374a960cf6
Autor:
Michela Ablondi, Massimo Malacarne, Claudio Cipolat-Gotet, Jan-Thijs van Kaam, Alberto Sabbioni, Andrea Summer
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
Abstract Dairy cattle breeds have been exposed to intense artificial selection for milk production traits over the last fifty years. In Italy, where over 80% of milk is processed into cheese, selection has also focused on cheese-making traits. Due to
Externí odkaz:
https://doaj.org/article/6d03bb73bc2b416c8be6ee5fe304217a
Autor:
Piero Franceschi, Wancheng Sun, Massimo Malacarne, Yihao Luo, Paolo Formaggioni, Francesca Martuzzi, Andrea Summer
Publikováno v:
Foods, Vol 12, Iss 7, p 1413 (2023)
This research was aimed to assess the distribution of calcium, phosphorus and magnesium within the casein micelles of yak milk. To this aim, nine bulk yak milk samples (Y-milk), collected in three yak farms located in the Chinese province of Qinghai,
Externí odkaz:
https://doaj.org/article/11598dad3a4c4e0faf4d5a3df8b1dc3f
Autor:
Piero Franceschi, Massimo Malacarne, Michele Faccia, Attilio Rossoni, Enrico Santus, Paolo Formaggioni, Andrea Summer
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 1, Pp 91-97 (2020)
The aim of the present study is to investigate the effect of κ-casein B content in milk on the yield of high-moisture mozzarella cheese. The study was carried out by monitoring the production of eight mozzarella cheese batches at four cheesemaking f
Externí odkaz:
https://doaj.org/article/3f03e03884ab4f2e889538aad2d46aa9
Publikováno v:
Agriculture, Vol 13, Iss 1, p 165 (2023)
The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries. The aim of this research was
Externí odkaz:
https://doaj.org/article/8b6a09e639e54bea86edcdab183c6ce0
Publikováno v:
Revista Brasileira de Zootecnia, Vol 49 (2020)
ABSTRACT The objective with this research was to compare milk quality parameters among herds characterized by different levels of milk production. The research involved 1080 bulk milk samples collected from 30 dairy herds, which produce milk for Parm
Externí odkaz:
https://doaj.org/article/b040909c9b1a460492188275f4ed1e82
Autor:
Andrea Colantoni, Nicola Lacetera, Loredana Basiricò, Massimo Malacarne, Andrea Summer, Umberto Bernabucci
Publikováno v:
Agriculture, Vol 12, Iss 5, p 631 (2022)
Modern agriculture is an extremely energy-intensive process [...]
Externí odkaz:
https://doaj.org/article/79776afbf39b4e1a86863990ec4e5266
Autor:
Piero Franceschi, Massimo Malacarne, Elena Bortolazzo, Fabio Coloretti, Paolo Formaggioni, Anna Garavaldi, Valeria Musi, Andrea Summer
Publikováno v:
Agriculture, Vol 12, Iss 1, p 104 (2022)
The adoption of innovative processes, such as the automatic milking system (AMS), in the production of typical PDO cheeses, such as Parmigiano Reggiano, needs to be evaluated and tested, to verify its influence on milk quality and the typicality of t
Externí odkaz:
https://doaj.org/article/2b39b65932cf4540b0632dde36bc1607