Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tos... by Nageshvar Patel, Nicolò Amalfitano, Giovanni Bittante

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Interrelationships among physical and chemical traits of cheese: Explanatory latent factors and clustering of 37 categories of cheeses by Giovanni Bittante, Nicolò Amalfitano, Alessandro Ferragina, Angiolella Lombardi, Franco Tagliapietra

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Bibliometric Review on the Volatile Organic Compounds in Meat by Qianlin Ni, Nicolò Amalfitano, Franco Biasioli, Luigi Gallo, Franco Tagliapietra, Giovanni Bittante

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Composition, coagulation properties, and predicted cheesemaking traits of bulk goat milk from different farming systems, breeds, and stages of production by Michele Pazzola, Nicolò Amalfitano, Giovanni Bittante, Maria L. Dettori, Giuseppe M. Vacca

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Lactation modeling and the effects of rotational crossbreeding on milk production traits and milk-spectra-predicted enteric methane emissions by Gustavo Martínez-Marín, Hugo Toledo-Alvarado, Nicolò Amalfitano, Luigi Gallo, Giovanni Bittante

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Corrigendum to “Composition, coagulation properties, and predicted cheesemaking traits of bulk goat milk from different farming systems, breeds, and stages of production” (J. Dairy... by Michele Pazzola, Nicolò Amalfitano, Giovanni Bittante, Maria L. Dettori, Giuseppe M. Vacca

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Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses by Giovanni Bittante, Nicolò Amalfitano, Claudio Cipolat-Gotet, Angiolella Lombardi, Giorgia Stocco, Franco Tagliapietra

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Role of CSN2, CSN3, and BLG genes and the polygenic background in the cattle milk protein profile by Nicolò Amalfitano, Lucio Flavio Macedo Mota, GuilhermeJ.M. Rosa, Alessio Cecchinato, Giovanni Bittante

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Exploring Breed-Specific Milk Coagulation in Spanish Dairy Sheep: A Canonical Correlation Approach by Javier Caballero-Villalobos, Ana Garzón, Elena Angón, Ramón Arias, Alessio Cecchinato, Nicolò Amalfitano, José M. Perea

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Phenotypic Analysis of Fourier-Transform Infrared Milk Spectra in Dairy Goats by Bartolo de Jesús Villar-Hernández, Nicolò Amalfitano, Alessio Cecchinato, Michele Pazzola, Giuseppe Massimo Vacca, Giovanni Bittante

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A Stochastic Frontier Approach to Study the Relationship between the Hygienic Quality of Bulk Tank Sheep Milk and Technical Efficiency of the Coagulation Process by Lorena Jiménez, José M. Perea, Javier Caballero-Villalobos, Elena Angón, Alessio Cecchinato, Nicolò Amalfitano, Bonastre Oliete, Ramón Arias

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Effects of Summer Transhumance of Dairy Cows to Alpine Pastures on Body Condition, Milk Yield and Composition, and Cheese Making Efficiency by Sudeb Saha, Nicolò Amalfitano, Enrico Sturaro, Stefano Schiavon, Franco Tagliapietra, Giovanni Bittante, Ilaria Carafa, Elena Franciosi, Luigi Gallo

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Associations between Milk Coagulation Properties and Microbiological Quality in Sheep Bulk Tank Milk by Ramón Arias, Lorena Jiménez, Ana Garzón, Javier Caballero-Villalobos, Bonastre Oliete, Nicolò Amalfitano, Alessio Cecchinato, José M. Perea

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Milk metagenomics and cheese-making properties as affected by indoor farming and summer highland grazing by Giorgia Secchi, Nicolò Amalfitano, Ilaria Carafa, Elena Franciosi, Luigi Gallo, Stefano Schiavon, Enrico Sturaro, Franco Tagliapietra, Giovanni Bittante

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Potential of Endangered Local Donkey Breeds in Meat and Milk Production by Ante Ivanković, Gordan Šubara, Giovanni Bittante, Edmondo Šuran, Nicoló Amalfitano, Jasna Aladrović, Nikolina Kelava Ugarković, Lana Pađen, Mateja Pećina, Miljenko Konjačić

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Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys by Giovanni Bittante, Nicolò Amalfitano, Matteo Bergamaschi, Nageshvar Patel, Mohamed-Laid Haddi, Hamida Benabid, Michele Pazzola, Giuseppe Massimo Vacca, Franco Tagliapietra, Stefano Schiavon

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