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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk

Elena Dalzini, Elena Cosciani-Cunico, Chiara Sfameni, Paola Monastero, Paolo Daminelli, Marina Nadia Losio, Giorgio Varisco

18-12-2014

https://doi.org/10.4081/ijfs.2014.4586

2051

Downloads: 860

HTML: 215
Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage

Christian Scarano, Carlo Spanu, Anna Maria Mocci, Francesca Piras, Mariella Demontis, Gavino Murittu, Giuliano Pinna, Angela Santoru, Enrico Pietro Luigi De Santis

20-06-2019

https://doi.org/10.4081/ijfs.2019.8009

1677

Downloads: 752

HTML: 58
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region

Stefano Rea, Leonardo Marino, Roberta Stocchi, Raffaella Branciari, Anna Rita Loschi, Dino Miraglia, David Ranucci

03-06-2016

https://doi.org/10.4081/ijfs.2016.5879

2009

Downloads: 1146

HTML: 345
Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process?

Paolo Bonilauri, Alfonso Rosamilia, Stefano Benedetti, Paolo Daminelli, Marina Nadia Losio, Ana Moreno, Matteo Ricchi, Nicola Santini, Giorgio Varisco, Silvia Vianello, Giuseppe Merialdi

16-12-2025

https://doi.org/10.4081/ijfs.2025.14524

1120

Downloads: 519

HTML: 31
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga

Rosaria Lucchini, Barbara Cardazzo, Lisa Carraro, Michele Negrinotti, Stefania Balzan, Enrico Novelli, Luca Fasolato, Franco Fasoli, Giovanni Farina

10-04-2018

https://doi.org/10.4081/ijfs.2018.6967

2495

Downloads: 879

HTML: 139
Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

Federica Giacometti, Paolo Daminelli, Laura Fiorentini, Elena Cosciani-Cunico, Paola Monastero, Elena Dalzini, Marina Nadia Losio, Giovanni Dell'Orfano, Rachele Rossini, Silvia Piva, Andrea Serraino

19-08-2020

https://doi.org/10.4081/ijfs.2020.8552

1205

Downloads: 582

HTML: 80
Evolution and antimicrobial resistance of enterococci isolated from Pecorino and goat cheese manufactured on-farm in an area facing constraints as per EU Regulation 1305/2013 in Umbria, Italy

Luca Grispoldi, Musafiri Karama, Saeed El-Ashram, Cristina Saraiva, Juan García-Díez, Athanasios Chalias, Beniamino Terzo Cenci-Goga

29-06-2022

https://doi.org/10.4081/ijfs.2022.10070

913

Downloads: 425

HTML: 40
Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese

Marika Di Paolo, Martina De Stefano, Giulia Polizzi, Valeria Vuoso, Adriano Michele Luigi Santoro, Aniello Anastasio, Raffaele Marrone

11-07-2023

https://doi.org/10.4081/ijfs.2023.11290

1140

Downloads: 307

HTML: 55
CHARACTERIZATION OF “SA PANEDDA” TRADITIONAL PASTA FILATA CHEESE OF MONTE ACUTO

G Terrosu, M.N Rosa, C. Scarano, F. Cossu, T Tedde, G. Satta, A. Fadda

42-45

21-09-2008

https://doi.org/10.4081/ijfs.0.1021

965

Downloads: 1780
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese

Elena Cosciani-Cunico, Elena Dalzini, Stefano D'Amico, Chiara Sfameni, Barbara Bertasi, Marina Nadia Losio, Federica Giacometti, Paolo Daminelli

04-02-2014

https://doi.org/10.4081/ijfs.2014.2243

1658

Downloads: 1002

HTML: 234
Maiorchino cheese: physicochemical, hygienic and safety characteristics

Francesca Conte, Andrea Ravidà, Alessandro Mandanici, Vincenzo Ferrantelli, Michele Chetta, Antonella Verzera

17-02-2015

https://doi.org/10.4081/ijfs.2015.4532

1527

Downloads: 966

HTML: 164
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential

Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez

27-10-2023

https://doi.org/10.4081/ijfs.2023.11559

2000

Downloads: 577

HTML: 23
Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics

Gavina Manca, Antonio Ru, Giuliana Siddi, Anna Maria Mocci, Gavino Murittu, Enrico Pietro Luigi De Santis

01-04-2020

https://doi.org/10.4081/ijfs.2020.8457

1913

Downloads: 1003

HTML: 41
Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category

Ivan Pecorelli, Raffaella Branciari, Rossana Roila, David Ranucci, Rita Bibi, Mariska van Asselt, Andrea Valiani

01-04-2020

https://doi.org/10.4081/ijfs.2020.8419

1752

Downloads: 1014

HTML: 42
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test

Roberta Ortenzi, Raffaella Branciari, Sara Primavilla, David Ranucci, Andrea Valiani

04-09-2015

https://doi.org/10.4081/ijfs.2015.5370

1878

Downloads: 995

HTML: 155
CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE

C. Scarano, R. Comunian, A. Assaretti, A. Paba, E.S Daga, F. Cossu, S. Virdis, V. Spano, G. Campus, E.P.L De Santis

55-58

13-06-2010

https://doi.org/10.4081/ijfs.2010.1038

1248

Downloads: 1318
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016

Cinzia Cardamone, Annamaria Castello, Giuseppa Oliveri, Antonella Costa, Sonia Sciortino, Yacine Nia, Jacques Antoine Hennekinne, Angelo Romano, Fabio Zuccon, Lucia Decastelli

13-03-2024

https://doi.org/10.4081/ijfs.2024.11667

2461

Downloads: 491

HTML: 116

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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk

Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage

Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region

Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process?

Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga

Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

Evolution and antimicrobial resistance of enterococci isolated from Pecorino and goat cheese manufactured on-farm in an area facing constraints as per EU Regulation 1305/2013 in Umbria, Italy

Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese

CHARACTERIZATION OF “SA PANEDDA” TRADITIONAL PASTA FILATA CHEESE OF MONTE ACUTO

Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese

Maiorchino cheese: physicochemical, hygienic and safety characteristics

Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential

Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics

Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category

Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test

CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE

Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016

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