To study lactic acid bacteria (LAB) biodiversity and to evaluate their potential for use in dairy
applications, eight raw cows' milk batches were sampled from five dairy factories located in …

Nostrano di Primiero is a 6-month ripened cheese produced from raw milk collected in the
Paneveggio–Pale di San Martino Natural Park area in the Italian Dolomites. In summer, this …

“Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto
Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of “…

Salt alginate beads are used to entrap yeast or bacteria cells and exploited as protective
environment for deposition of silica gel membranes. This inorganic layer is obtained through …

Raw milk used to produce Grana cheese was subjected to several treatment regimes,
including varying temperatures and storage times. Milk from morning and evening milking were …

V ino S anto is a sweet wine produced from late harvesting and pressing of Nosiola grapes
in a small, well‐defined geographical area in the I talian Alps. We used metagenomics to …

Biogenic amines are undesirable compounds produced in foods mainly through bacterial
decarboxylase activity. No legal limits are given by international institutions but the presence of …

The lactic acid populations of 2 seasonal Puzzone di Moena cheeses made from winter and
summer raw cow's milk were characterized at different ripening times. Lactic acid bacteria (…

The aim of this study was to study the psychrotrophic microbiota developing during milk
creaming of Grana Trentino cheese-making. 138 isolates from raw whole milk, cream and skim …

Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the
fresh cheese Tosèla manufactured with pasteurised cows’ milk. The acidification kinetics of …