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.

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.

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