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Found 150 items.
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
1709PDF: 1118HTML: 187 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1697PDF - FULL TEXT IN ENG: 1056HTML: 1215 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
2304PDF - FULL TEXT IN ENG: 1265HTML: 325 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
2055PDF: 1050HTML: 357 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
8533PDF - FULL TEXT IN ENG: 1874HTML: 1172 -
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Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
1967PDF - FULL TEXT IN ENG: 1228HTML: 346 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1805PDF: 861HTML: 267 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2003PDF: 1596HTML: 382 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
1931PDF: 1326HTML: 165 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
1687PDF - FULL TEXT IN ENG: 688HTML: 203 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
1932PDF: 955HTML: 188 -
Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry
1709PDF - FULL TEXT IN ENG: 1140HTML: 459 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
1764PDF: 554HTML: 101 -
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Isolation of Arcobacter butzleri in environmental and food samples collected in industrial and artisanal dairy plants
1630PDF - FULL TEXT IN ENG: 1554Arcobacter butzleri in dairy plants: 0paper reviised: 0Type of article: 0 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
1021PDF: 504HTML: 115 -
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Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
1361PDF - FULL TEXT IN ENG: 1408 -
Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
2302PDF - FULL TEXT IN ENG: 713HTML: 243 -
Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
1411PDF: 644HTML: 183