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Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

• Authors : Piero Franceschi; Paolo Formaggioni; Milena Brasca

Subjects: cheese fat composition; cheese lipolysis; fatty acids

• Source: Animal Bioscience, Vol 36, Iss 1, Pp 132-143 (2023)

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Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm.

• Authors : Franceschi, Piero¹; Formaggioni, Paolo¹; Brasca, Milena²

• Source: Animal Bioscience. Jan2023, Vol. 36 Issue 1, p132-143. 12p.

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Investigation of Seasonal Variation in Fatty Acid and Mineral Concentrations of Pecorino Romano PDO Cheese: Imputation of Missing Values for Enhanced Classification and Metabolic Profile Reconstruction

• Authors : Leonardo Sibono; Massimiliano Grosso; Stefania Tronci

Subjects: metabolomics; cheese seasonality; Pecorino Romano PDO

• Source: Metabolites, Vol 13, Iss 7, p 877 (2023)

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CHEMICAL, NUTRITIONAL AND MICROBIOLOGICAL CHARACTERIZATION OF ORGANIC FONTINA PDO CHEESE.

• Authors : Renna, M.¹; Garda, A.¹; Lussiana, C.¹

Subjects: *ANALYTICAL chemistry; *CHEESE microbiology; *MICROBIOLOGY

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2009, Vol. 21 Issue 3, p287-303. 17p. 6 Charts.

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Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication.

• Authors : Danezis, G. P.^1,2 (AUTHOR); Tsiplakou, E.³ (AUTHOR); Pappa, E. C.⁴ (AUTHOR)

Subjects: *CHEESE varieties; *FATTY acids; *CHEESE

• Source: European Food Research & Technology. Sep2020, Vol. 246 Issue 9, p1741-1753. 13p.

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