Strategies for keeping dairy cows and calves together – a cross – sectional survey study.
H. Eriksson a, N. Fall b, S. Ivemeyer c, U. Knierim c, C. Simantke c, B. Fuerst-Waltl d, C. Winckler d, R. Weissensteiner d, D. Pomiès e, B. Martin e, A. Michaud e, A. Priolo f, M. Caccamo g, T. Sakowski h, M. Stachelek h, A. Spengler Neff i, A. Bieber i, C. Schneider i, […]
Feeding tannins to dairy cows in different seasons improves the oxidative status of blood plasma and the antioxidant capacity of cheese
A. Santillo,¹* M. G. Ciliberti,¹ F. Ciampi,¹ G. Luciano,² A. Natalello,² R. Menci,² M. Caccamo,³ 1- Department of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy 2- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy 3- Consorzio per la Ricerca nel settore della Filiera […]
Application of Gamma Irradiation Treatment on the Physicochemical and Microbiological Quality of an Artisanal Hard Cheese
Faith Nyamakwere¹,², Giulia Esposito¹,³, Kennedy Dzama¹, Pieter Gouws¹ , Teresa Rapisarda⁴, Giovanni Belvedere⁴, Felicia Masucci⁵ and Emiliano Raffrenato¹,* 1- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa; fnyamakwere@uneswa.sz (F.N.); giulia.esposito@unipr.it (G.E.); kdzama@sun.ac.za (K.D.); pgouws@sun.ac.za (P.G.) 2- Department of Animal Sciences, University of Eswatini, P.O. Box Luyengo, Luyengo H105, Eswatini 3- […]
Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese
Asma Senoussi (a, b), Teresa Rapisarda (c), Iris Schadt (c), Haroun Chenchouni (d, e), *, Zineddine Saoudi (f), Sana Senoussi (g), Ouarda Aissaoui Zitoun (f,) Mohammed Nasreddine Zidoune (b), Stefania Carpino (h) a Department of Applied Biology, Faculty of Exact Sciences and Nature and Life Sciences, University of Larbi Tebessi – Tebessa, 12002, Tebessa, Algeria; […]
