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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171729PDF: 1132HTML: 187 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141712PDF - FULL TEXT IN ENG: 1064HTML: 1215 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182010PDF: 652HTML: 89 -
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
Published: 30 September 20151611PDF: 888HTML: 236 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142322PDF - FULL TEXT IN ENG: 1316HTML: 325 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153738PDF: 3335HTML: 298 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162071PDF: 1064HTML: 357 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Published: 11 September 20148556PDF - FULL TEXT IN ENG: 1890HTML: 1173 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141192PDF: 802HTML: 218 -
Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk
Published: 8 June 20232683PDF: 184HTML: 13 -
AlistagTM, a new coating agent for aging cheese and hams
Published: 3 July 20181072PDF: 404HTML: 135 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231521PDF: 204HTML: 18 -
Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese
Published: 11 July 2023566PDF: 145HTML: 11 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
Published: 28 August 20141986PDF - FULL TEXT IN ENG: 1242HTML: 346 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161832PDF: 875HTML: 267 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1609HTML: 382 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241491PDF: 91HTML: 12 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151451PDF: 801HTML: 147 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
Published: 4 February 20141946PDF: 1340HTML: 165 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181932PDF: 662HTML: 187 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141700PDF - FULL TEXT IN ENG: 701HTML: 204 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
Published: 11 April 20181948PDF: 964HTML: 188 -
Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry
Published: 18 December 20141721PDF - FULL TEXT IN ENG: 1150HTML: 460 -
Case of contamination by Listeria monocytogenes in mozzarella cheese
Published: 4 March 20142854PDF: 1114HTML: 198 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024194PDF: 56SUPPLEMENTARY MATERIAL: 15HTML: 5 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181788PDF: 567HTML: 101 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151222PDF: 814HTML: 150 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161503PDF: 894HTML: 306 -
Vitamin B12 determination in milk, whey and different by-products of ricotta cheese production by ultra performance liquid chromatography coupled with tandem mass spectrometry
Published: 20 October 20171600PDF: 787HTML: 81 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152514PDF: 1406HTML: 617 -
Gossypol content of cotton free commercial feed for dairy cows
Published: 3 June 20151297PDF: 957HTML: 348 -
Use of sonoelastography to evaluate texture modifications of Mozzarella di Bufala Campana Protected Designation of Origin during storage at different temperatures
Published: 2 November 20151431PDF: 999HTML: 160 -
Isolation of Arcobacter butzleri in environmental and food samples collected in industrial and artisanal dairy plants
Published: 9 October 20131641PDF - FULL TEXT IN ENG: 1564Arcobacter butzleri in dairy plants: 0paper reviised: 0Type of article: 0 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171328PDF: 586HTML: 217 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231249PDF: 238HTML: 3 -
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
Published: 6 December 20161808PDF: 926HTML: 928 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Published: 28 September 20171042PDF: 516HTML: 118 -
Aflatoxin B1 risk management in Parmigiano Reggiano dairy cow feed
Published: 18 January 20161992PDF: 1202HTML: 365 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201624792PDF: 1958HTML: 1932 -
Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese
Published: 9 October 20131225PDF: 1481 -
Study of the population dynamics of Listeria monocytogenes and Pseudomonas fluorescens in buffalo mozzarella by means of challenge testing
Published: 3 June 20161408PDF: 1537HTML: 374 -
Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172385PDF: 1530HTML: 297 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
Published: 25 November 20131372PDF - FULL TEXT IN ENG: 1413 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022744PDF: 267HTML: 17 -
Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
Published: 10 December 20142319PDF - FULL TEXT IN ENG: 728HTML: 250 -
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants
Published: 3 August 20162175PDF: 709HTML: 768 -
PREVALENCE OF STAPHYLOCOCCUS AUREUS STRAINS IN RAW SHEEP MILK CHEESE AND ENTEROTOXIGENIC PROFILE
Published: 2 August 2012962PDF: 1033 -
Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
Published: 9 February 20171427PDF: 660HTML: 183 -
COMPARISON BETWEEN TETRACYCLINE RESISTANT ENTEROCOCCI ISOLATED FROM SHEEP AND TYPICAL CHEESE IN THE GEOGRAPHICAL AREA OF “PARCO NAZIONALE DEI MONTI SIBILLINI”
Published: 2 August 20121158PDF: 1033 -
CHARACTERIZATION OF AUTOCHTHONUS LACTIC FLORA OF A CAMPANIAN CHILLI CHEESE PRODUCED FROM RAW SHEEP MILK
Published: 2 August 2012965PDF: 1324