Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Paolo Formaggioni"'
Autor:
Paolo Formaggioni, Piero Franceschi
Publikováno v:
Foods, Vol 13, Iss 13, p 1969 (2024)
The dairy industry is confronting a major challenge that could profoundly affect its future and its long-standing role as a cornerstone of human nutrition [...]
Externí odkaz:
https://doaj.org/article/734c047461d24fd9bd24811426f55d44
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
Publikováno v:
Foods, Vol 13, Iss 3, p 493 (2024)
Mare milk is consumed by approximatively 30 million people in the world. In countries in Asia and East Europe, mare milk is mainly consumed as source of fermented products, called koumiss, airag or chigee, alcoholic beverages obtained by means of a c
Externí odkaz:
https://doaj.org/article/2ff3f6ad7fcd40b59c9841f02fbcb4f3
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:
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
Autor:
Piero Franceschi, Milena Brasca, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Giuseppe Natrella, Andrea Summer
Publikováno v:
Animals, Vol 11, Iss 10, p 2835 (2021)
Parmigiano Reggiano is a hard PDO cheese made from bovine raw milk, whose microbiological characteristics have important repercussions on cheese quality. According to the EU official production protocol, milk temperature at the farm must not drop bel
Externí odkaz:
https://doaj.org/article/3873da3a81064a869e8efc9210d8a3e0
Autor:
Andrea Summer, Paolo Formaggioni, Piero Franceschi, Federica Di Frangia, Federico Righi, Massimo Malacarne
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 3, Pp 277-289 (2017)
Italian hard cooked types of cheese, like Parmigiano Reggiano and Grana Padano, are characterised by positive nutritional qualities. In fact, they contain substances that have particular biological activities, and therefore they can be fully consider
Externí odkaz:
https://doaj.org/article/36007ee3d54b4772b934cf512705547d