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,...
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;...
Our objectives were (1) to measure and compare in situ ruminal CP degradation parameters and RUP of selected protein sources and TMR samples in dairy cows fed diets for 3 stages of lactation, and (2)...
This study was conducted to investigate and detect differences in aroma-active compounds found in the forage of two Hyblean pasture types: cultivated vs. spontaneous....
The scope of this study was to analyze aromatic and nutritional properties of raw and pasteurized “Nobilat” milk from Appennino Campano (Castelpagano, Campania Region) area and to compare it with high milk quality ones....
The aim of the present study was to investigate quality of spontaneous and cultivated pastures and pasture feeding management on Sicilian dairy farms during spring by evaluating α-tocopherol and β-carotene contents of pasture milk under...
The objective was to evaluate a methodology where herd environmental opportunity is specified as afunction of inputs administered through practices ascertained from herd manager interviews comparing it with the frequently-usedHYSD criterion ignoring this causal information....
This study aims to investigate consumers ability to discern food product quality in absence of information compared to mass products. What affects consumers milk preference and attitude is quality, in absence of information as well...
Native pasture has been shown to have a strong influence on the sensory characteristics of dairy products. However, few studies have been carried out on milk flavor profiles. The aim of the present study was...
The aim of this study was to characterize the composition of healthy beneficial molecules in Bouhezza cheese. Raw milk quality and production technology might explain the variations of healthy beneficial molecules content in Bouhezza cheese...