Hasil Pencarian - P. Formaggioni

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  1. 1
    Milk acidity, curd firming time, curd firmness and protein and fat losses in the Parmigiano- Reggiano cheesemaking

    Milk acidity, curd firming time, curd firmness and protein and fat losses in the Parmigiano- Reggiano cheesemaking oleh P. Mariani, M. Malacarne, P. Franceschi, P. Formaggioni, S. Sandri

    Diterbitkan 2010-01-01
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  2. 2
    Casein number variability of mare milk from Haflinger and Italian Saddle Horse breeds

    Casein number variability of mare milk from Haflinger and Italian Saddle Horse breeds oleh P. Mariani, A. Summer, F. Martuzzi, M. Malacarne, P. Formaggioni

    Diterbitkan 2011-03-01
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  3. 3
    Proteose-peptone content in the milk of Italian Friesian cows with moderate and high somatic cell values

    Proteose-peptone content in the milk of Italian Friesian cows with moderate and high somatic cell values oleh P. Mariani, M. Malacarne, P. Franceschi, P. Formaggioni, A. Summer

    Diterbitkan 2011-03-01
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  4. 4
    Seasonal variations of the rennet-coagulation properties of herd milks in Parmigiano-Reggiano cheese manufacture: comparison between Italian Friesian and Italian Brown cattle breeds

    Seasonal variations of the rennet-coagulation properties of herd milks in Parmigiano-Reggiano cheese manufacture: comparison between Italian Friesian and Italian Brown cattle breed... oleh A. Summer, P. Formaggioni, P. Franceschi, F. Tosi, S. Fieni, M. Malacarne

    Diterbitkan 2010-01-01
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  5. 5
    Seasonal trend of some parameters of the milk quality payment for Parmigiano-Reggiano cheese

    Seasonal trend of some parameters of the milk quality payment for Parmigiano-Reggiano cheese oleh P. Mariani, P. Formaggioni, M. Malacarne, P. Franceschi, F. Tosi, S. Sandri, A. Summer

    Diterbitkan 2010-04-01
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  6. 6
    Application of FT-IR spectroscopy to analyze casein in cow milk

    Application of FT-IR spectroscopy to analyze casein in cow milk oleh P. Bani, P. Formaggioni, P.J. Franceschi, M. G. Maianti, L. Calamari, A. Summer

    Diterbitkan 2010-04-01
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  7. 7
    The “maturation” of milk for Parmigiano- Reggiano cheesemaking: effects on mineral equilibria and technological properties

    The “maturation” of milk for Parmigiano- Reggiano cheesemaking: effects on mineral equilibria and technological properties oleh P. Mariani, P. Vecchia, A. Tambini, M. Pecorari, P. Franceschi, A. Summer, M. Malacarne, P. Formaggioni

    Diterbitkan 2010-04-01
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