Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making von Francolino, S., Locci, F., Ghiglietti, R., Iezzi, R., Mucchetti, G.

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Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from... von Mucchetti, G., Gatti, M., Nocetti, M., Reverberi, P., Bianchi, A., Galati, F., Petroni, A.

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Parmigiano Reggiano and Grana Padano cheese curd grains size and distribution by image analysis von Iezzi, R., Locci, F., Ghiglietti, R., Belingheri, C., Francolino, S., Mucchetti, G.

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Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese von Gatti, M., Lazzi, C., Rossetti, L., Mucchetti, G., Neviani, E.

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High-pressure processing of Gorgonzola cheese: Influence on Listeria monocytogenes inactivation and on sensory characteristics von CARMINATI, D, GATTI, M, BONVINI, B, NEVIANI, E, MUCCHETTI, G

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A Model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening von Gatti, M., De Dea Lindner, J., Gardini, F., Mucchetti, G., Bevacqua, D., Fornasari, M.E., Neviani, E.

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Detection of cow milk in cooked buffalo Mozzarella used as Pizza topping von Locci, F., Ghiglietti, R., Francolino, S., Iezzi, R., Oliviero, V., Garofalo, A., Mucchetti, G.

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Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese von Mucchetti, G., Bonvini, B., Remagni, M.C., Ghiglietti, R., Locci, F., Barzaghi, S., Francolino, S., Perrone, A., Rubiloni, A., Campo, P., Gatti, M., Carminati, D.

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Effect of fermentation-produced camel chymosin on quality of Crescenza cheese von Alinovi, M., Cordioli, M., Francolino, S., Locci, F., Ghiglietti, R., Monti, L., Tidona, F., Mucchetti, G., Giraffa, G.

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Production of Pyroglutamic Acid by Thermophilic Lactic Acid Bacteria in Hard-cooked Mini-Cheeses von Mucchetti, G., Locci, F., Massara, P., Vitale, R., Neviani, E.

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Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds von Carminati, D, Perrone, A, Giraffa, G, Neviani, E, Mucchetti, G

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Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese von Mucchetti, G., Locci, F., Gatti, M., Neviani, E., Addeo, F., Dossena, A., Marchelli, R.

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Peptidase activity in various species of dairy thermophilic lactobacilli von Gatti, M, Fornasari, M.E, Lazzi, C, Mucchetti, G, Neviani, E

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Influence of traditional brine washing of smear Taleggio cheese on the surface spreading of Listeria innocua von CARMINATI, D, PERRONE, A, NEVIANI, E, MUCCHETTI, G

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Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese von Giraffa, G., Rossetti, L., Mucchetti, G., Addeo, F., Neviani, E.

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Electrical Conductivity Changes in Milk Caused by Acidification: Determining Factors von Mucchetti, Germano, Gatti, Monica, Neviani, Erasmo

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Effect of washing with a high pressure water spray on removal of Listeria innocua from Gorgonzola cheese rind von Mucchetti, Germano, Bonvini, Barbara, Francolino, Salvatore, Neviani, Erasmo, Carminati, Domenico

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Presence of peptidase activities in different varieties of cheese von Gatti, M., Fornasari, M. E., Mucchetti, G., Addeo, F., Neviani, E.

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Interactions among thermophilic lactobacilli during growth in cheese whey von Giraffa, G., Mucchetti, G., Neviani, E.

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Characterisation of Escherichia coli isolated from raw milk cheeses von Zago, M, Bonvini, B, Martin Platero, A.M, Mucchetti, G, Carminati, D, Giraffa, G

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