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.
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.
Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese
Hazelnut peel (HNP), a by-product from the chocolate industry, is considered to be a suitable ingredient to be included in the diet of ruminants. This study aimed to evaluate the effect of feeding dairy ewes with a diet containing HNP on ripened cheese quality, including fatty acid (FA) profile, cholesterol, and tocopherol content, as well as stability during storage under commercial conditions.
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.
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.
