Strategies for keeping dairy cows and calves together – a cross-sectional survey study

Although it is still most common to rear dairy calves separately from adult cattle, the interest in prolonged contact between dairy calves and lactating cows during early life is increasing.
Optimal Procedures to Valorize High-Quality Traditional Dairy Products (book chapter)

In this chapter, we attempted to explore some of the ways in which behavioural aspects should be analysed along with technical product aspects in order to set up better selling and marketing strategies for traditional dairy products.
Aromatic and sensory profile of Bouhezza raw goat milk cheese

Bouhezza is an Algérian traditional cheese manufactured and ripened inside a goat skin bag “Djeld”. The aim of this study was to characterize the unknown aromatic profile of Bouhezza goat chese during ripening by using SMart Nose, Gas Chromatography Olfactometry (GC/O) tecniques as well as to evaluate cheese sensory profile.
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

The aims of the present study were: (i) to explore the microbial community of biofilms collected from 11 different Tinas of
Hyblean area of Sicily and of milk samples both inoculated and incubated with biofilm; (ii) to identify the VOCs generated in the incubated milk samples; and (iii) to correlate the VOCs formation with the detection f LAB species.
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

The aims of the present study were: (i) to explore the microbial community of biofilms collected from 11 different Tinas of
Hyblean area of Sicily and of milk samples both inoculated and incubated with biofilm; (ii) to identify the VOCs generated in the incubated milk samples; and (iii) to correlate the VOCs formation with the detection f LAB species.
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

The aim of the present work was to evaluate the suitability of a multiple strain SLAB/NSLAB culture on the final characteristics of
PDO Pecorino Siciliano cheese produced in several areas of Sicily different for pedoclimatic conditions, sheep breed, pasture and dairy farmer.
Use of smart nose and GC/MS/O analysis to defi ne volatile fi ngerprint of a goatskin bag cheese “Bouhezza”

The aim of the present work was to evaluate the suitability of a multiple strain SLAB/NSLAB culture on the final characteristics of
PDO Pecorino Siciliano cheese produced in several areas of Sicily different for pedoclimatic conditions, sheep breed, pasture and dairy farmer.
Stability of a-tocopherol, g-tocopherol and b-carotene….

The objectives of this study were to examine the ripening stability of a-tocopherol, g-tocopherol and b-carotene in pasta-filata cheese in relation to different contents of the respective vitamins in milk, which may occur under realistic production conditions, and to the use of either raw or pasteurised milk.
Incremental learning to segment micrographs

We propose a simple segmentation framework based on classification and supervised incremental learning. A statistical model of pixel classes is learnt by incrementally adding new sample image patches to automatically-learned probability functions.
Image Analysis and Microscopy in Food Science: Computer Vision and Visual Inspection

When computer vision experts evaluate algorithms, they often focus on segmentation quality and optimisation of resources. On the other hand, they often neglect simplicity and interactivity.