Dairy Science & Technology Dairy Science & Technology
Efficacy of fatty acids and terpenoids and weakness of electronic nose response as tracers of Asiago d’Allevo PDO cheese produced in different seasons
High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese
Isolation, identification, and technological characterization of wild leuconostocs and lactococci for traditional Raib type milk fermentation
Predominant lactic acid bacteria in traditional fermented yak milk products in the Sichuan Province of China
Preliminary investigation on the presence of peptides inhibiting the growth of Listeria innocua and Listeria monocytogenes in Asiago d’Allevo cheese
Rheological, microscopic and primary chemical characterisation of the exopolysaccharide produced by Lactococcus lactis subsp. cremoris DPC6532
The management of the transition from hay- to pasture-based diets affects milk fatty acid kinetics
Variability of microbial teat skin flora in relation to farming practices and individual dairy cow characteristics