Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Nicoló Amalfitano"'
Autor:
Ante Ivanković, Gordan Šubara, Giovanni Bittante, Edmondo Šuran, Nicoló Amalfitano, Jasna Aladrović, Nikolina Kelava Ugarković, Lana Pađen, Mateja Pećina, Miljenko Konjačić
Publikováno v:
Animals, Vol 13, Iss 13, p 2146 (2023)
The problem of the erosion of animal genetic resources is evident in certain local donkey breeds, and their long-term sustainability can be achieved by economically repositioning them. To develop alternative and sustainable commercial programs, the m
Externí odkaz:
https://doaj.org/article/42a3c700514f4ccfbe5505e9943fbf23
Autor:
Konjačić, Ante Ivanković, Gordan Šubara, Giovanni Bittante, Edmondo Šuran, Nicoló Amalfitano, Jasna Aladrović, Nikolina Kelava Ugarković, Lana Pađen, Mateja Pećina, Miljenko
Publikováno v:
Animals; Volume 13; Issue 13; Pages: 2146
The problem of the erosion of animal genetic resources is evident in certain local donkey breeds, and their long-term sustainability can be achieved by economically repositioning them. To develop alternative and sustainable commercial programs, the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::e8700cdfe14f38941de57cb3eeb0ed7b
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 114-124 (2024)
Milk from cows and buffaloes represents the major source of dairy products worldwide. Cheese is consumed fresh, ripened, cooked, or as recipe ingredient in many different types. Using Paneer and Tosella/Schiz model cheeses as a case study of cooked c
Externí odkaz:
https://doaj.org/article/396538c04a5f4bea94696f96e9a5d7c5
Autor:
Giovanni Bittante, Nicolò Amalfitano, Alessandro Ferragina, Angiolella Lombardi, Franco Tagliapietra
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 4, Pp 1980-1992 (2024)
ABSTRACT: Cheese presents extensive variability in physical, chemical, and sensory characteristics according to the variety of processing methods and conditions used to create it. Relationships between the many characteristics of cheeses are known fo
Externí odkaz:
https://doaj.org/article/1ed92b7bfcf54f00ac6c953205afd012
Autor:
Gustavo Martínez-Marín, Hugo Toledo-Alvarado, Nicolò Amalfitano, Luigi Gallo, Giovanni Bittante
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 3, Pp 1485-1499 (2024)
ABSTRACT: Rotational crossbreeding has not been widely studied in relation to the enteric methane emissions of dairy cows, nor has the variation in emissions during lactation been modeled. Milk infrared spectra could be used to predict proxies of met
Externí odkaz:
https://doaj.org/article/b7a5e4492bf745c38f554ee6207c9cd7
Publikováno v:
Animals, Vol 14, Iss 19, p 2855 (2024)
Local sheep breeds in the Italian eastern Alps passed from ex situ to in situ conservation. These breeds are mainly reared by smallholders in low-input farming systems. To allow the sustainable use of genetic resources, the economic sustainability of
Externí odkaz:
https://doaj.org/article/677b0fec102c4f8585d4c764703467bf
Autor:
Javier Caballero-Villalobos, Ana Garzón, Elena Angón, Ramón Arias, Alessio Cecchinato, Nicolò Amalfitano, José M. Perea
Publikováno v:
Animals, Vol 14, Iss 6, p 900 (2024)
The transformation of milk into cheese largely depends on the technological properties of the raw material, with breed being a crucial factor that influences both the composition and coagulation properties of the milk used for cheesemaking. This stud
Externí odkaz:
https://doaj.org/article/6b1a9c8dff0b45ff8b5b655553c3aa32
Autor:
Lorena Jiménez, José M. Perea, Javier Caballero-Villalobos, Elena Angón, Alessio Cecchinato, Nicolò Amalfitano, Bonastre Oliete, Ramón Arias
Publikováno v:
Foods, Vol 13, Iss 6, p 873 (2024)
Sheep milk from local breeds is important for the production of high-quality cheeses throughout the Mediterranean region, such as Manchego cheese in Spain. To maintain sustainable and efficient production, it is necessary to reach a better understand
Externí odkaz:
https://doaj.org/article/3c4a6a00f1934f198a08b700d72e0857
Associations between Milk Coagulation Properties and Microbiological Quality in Sheep Bulk Tank Milk
Autor:
Ramón Arias, Lorena Jiménez, Ana Garzón, Javier Caballero-Villalobos, Bonastre Oliete, Nicolò Amalfitano, Alessio Cecchinato, José M. Perea
Publikováno v:
Foods, Vol 13, Iss 6, p 886 (2024)
This study conducted a seasonal analysis of bulk tank milk from 77 sheep farms to establish relationships between the concentration of major microbial groups and milk coagulation properties. The investigated milk traits included composition (pH, fat,
Externí odkaz:
https://doaj.org/article/5d9349e4a75148358d0d929216df4076
Autor:
Giorgia Secchi, Nicolò Amalfitano, Ilaria Carafa, Elena Franciosi, Luigi Gallo, Stefano Schiavon, Enrico Sturaro, Franco Tagliapietra, Giovanni Bittante
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 1, Pp 96-116 (2023)
ABSTRACT: The study of the complex relationships between milk metagenomics and milk composition and cheese-making efficiency as affected by indoor farming and summer highland grazing was the aim of the present work. The experimental design considered
Externí odkaz:
https://doaj.org/article/ec036fbfe04e4518b37ad8c7f3983919