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,...
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;...
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....
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...
Lo scopo di tale lavoro è stato di verificare l’influenza del trattamento a base di citronella e geranio sulla qualità aromatica del latte. I risultati delle analisi strumentali indicando una differenza aromatica tra i differenti...
Obiettivo dello studio è stato quello di valutare come il polimorfismo genetico al locus della alfaS1 caseina e la degradabilità proteica della dieta possano influenzare il contenuto proteico, la resa ed i profili aromatici dei...