Franceschi P - Search Results

1

Effects of collection conditions on maturation of milk in the production of Parmigiano-Reggiano cheese.

Summer A, Sandri S, Franceschi P, Formaggioni P, Malacarne M, Mariani P. Summer A, et al. Among authors: franceschi p. Vet Res Commun. 2007 Aug;31 Suppl 1:405-8. doi: 10.1007/s11259-0067-7. Vet Res Commun. 2007. PMID: 17682925 No abstract available.

2

Seasonal variations of milk characteristics and cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese.

Summer A, Franceschi P, Bollini A, Formaggioni P, Tosi F, Mariani P. Summer A, et al. Among authors: franceschi p. Vet Res Commun. 2003 Sep;27 Suppl 1:663-6. doi: 10.1023/b:verc.0000014242.10523.81. Vet Res Commun. 2003. PMID: 14535492 No abstract available.

3

Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks.

Malacarne M, Summer A, Fossa E, Formaggioni P, Franceschi P, Pecorari M, Mariani P. Malacarne M, et al. Among authors: franceschi p. J Dairy Res. 2006 May;73(2):171-7. doi: 10.1017/S0022029905001688. Epub 2006 Feb 14. J Dairy Res. 2006. PMID: 16476179

4

Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties.

Malacarne M, Summer A, Formaggioni P, Franceschi P, Sandri S, Pecorari M, Vecchia P, Mariani P. Malacarne M, et al. Among authors: franceschi p. J Dairy Res. 2008 May;75(2):218-24. doi: 10.1017/S0022029908003221. J Dairy Res. 2008. PMID: 18474140

5

Effects of milk storage temperature at the herd on cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese.

Franceschi P, Sandri S, Pecorari M, Vecchia P, Sinisi F, Mariani P. Franceschi P, et al. Vet Res Commun. 2008 Sep;32 Suppl 1:S339-41. doi: 10.1007/s11259-008-9143-x. Vet Res Commun. 2008. PMID: 18685974 No abstract available.

6

Effects of the full cream milk somatic cell content on the characteristics of vat milk in the manufacture of Parmigiano-Reggiano cheese.

Franceschi P, Summer A, Sandri S, Formaggioni P, Malacarne M, Mariani P. Franceschi P, et al. Vet Res Commun. 2009 Sep;33 Suppl 1:281-3. doi: 10.1007/s11259-009-9296-2. Vet Res Commun. 2009. PMID: 19609703 No abstract available.

7

Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk.

Malacarne M, Franceschi P, Formaggioni P, Sandri S, Mariani P, Summer A. Malacarne M, et al. Among authors: franceschi p. J Dairy Res. 2014 May;81(2):129-36. doi: 10.1017/S0022029913000630. Epub 2013 Dec 17. J Dairy Res. 2014. PMID: 24345431

8

Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield.

Summer A, Franceschi P, Formaggioni P, Malacarne M. Summer A, et al. Among authors: franceschi p. J Dairy Res. 2015 May;82(2):222-7. doi: 10.1017/S0022029915000102. Epub 2015 Feb 16. J Dairy Res. 2015. PMID: 25684247

9

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano.

Summer A, Formaggioni P, Franceschi P, Di Frangia F, Righi F, Malacarne M. Summer A, et al. Among authors: franceschi p. Food Technol Biotechnol. 2017 Sep;55(3):277-289. doi: 10.17113/ftb.55.03.17.5233. Food Technol Biotechnol. 2017. PMID: 29089844 Free PMC article. Review.

10

Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.

Carafa I, Stocco G, Franceschi P, Summer A, Tuohy KM, Bittante G, Franciosi E. Carafa I, et al. Among authors: franceschi p. Food Res Int. 2019 Jan;115:209-218. doi: 10.1016/j.foodres.2018.08.069. Epub 2018 Aug 25. Food Res Int. 2019. PMID: 30599933

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