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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 by P. Mariani, M. Malacarne, P. Franceschi, P. Formaggioni, S. Sandri

    Published 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 by P. Mariani, A. Summer, F. Martuzzi, M. Malacarne, P. Formaggioni

    Published 2011-03-01
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  3. 3
    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 by P. Mariani, P. Formaggioni, M. Malacarne, P. Franceschi, F. Tosi, S. Sandri, A. Summer

    Published 2010-04-01
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  4. 4
    Application of FT-IR spectroscopy to analyze casein in cow milk

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

    Published 2010-04-01
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