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...
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;...
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 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,...
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 specific objectives for this study were: to isolate and select starter LAB (SLAB) from acidified PDO Pecorino Siciliano curds; to select non-starter LAB (NSLAB); to produce experimental cheeses with different inocula of SLAB alone...
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...