The milk whey remaining at the end of the cheese-making process is the main by-product of
the dairy industries and it is currently used as a source of high added-value compounds by …

The adoption of innovative processes, such as the automatic milking system (AMS), in the
production of typical PDO cheeses, such as Parmigiano Reggiano, needs to be evaluated …

This study analyzed raw milk's microbial community and chemical profile during the natural
creaming process of Parmigiano Reggiano production by comparing milk from farms …

This research was aimed to assess the distribution of calcium, phosphorus and magnesium
within the casein micelles of yak milk. To this aim, nine bulk yak milk samples (Y-milk) …

Objective The aim was to study the influence of cooling milk at 9° C at the farm versus
keeping it at 20° C on Parmigiano Reggiano cheese lipolysis. Methods A total of six …

We evaluated the possibility of increasing the storage temperature of raw milk for Provolone
Valpadana cheesemaking, to identify the most suitable conditions of time and temperature …

The aim of this study was to evaluate the microbial quality and safety of milk and its
derivatives in the Sfax area, Tunisia. Two hundred and forty samples of ultra-high …

Il presente lavoro ha lo scopo di sviluppare linee guida per l'alimentazione della vacca
Rossa Reggiana in condizione di stress da caldo, considerando le relazioni esistenti tra i …