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Maria Tarapoulouzi, Ioannis Pashalidis and Charis R. Theocharis
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Piero Franceschi, Francesca Martuzzi, Paolo Formaggioni, Massimo Malacarne and Andrea Summer
The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries. The aim of this research was to s...
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Angela Gabriella D?Alessandro, Roberta Savina Dibenedetto, Ioannis Skoufos and Giovanni Martemucci
Two experiments were conducted to investigate the chemical and fermentative characteristics of by-product-mixed silages consisting of wheat straw (WS), grape pomace (GP), olive mill wastewater (OMWW) and cheese whey (CW) at 7, 30 and 90 days. The silage ...
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Luiz Eduardo Nochi Castro, Larissa Resende Matheus, Rosana Rabelo Mançano, William Gustavo Sganzerla, Rafael Gabriel da Rosa, Tiago Linhares Cruz Tabosa Barroso, Vanessa Cosme Ferreira and Leda Maria Saragiotto Colpini
Brewer?s spent grains (BSG) are a significant by-product of beer production, and its improper disposal poses environmental challenges. This study investigated the use of BSG for activated carbon production with phosphoric acid as a chemical activator and...
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Michal Kloiber, Dita Frankeová, Zuzana Slí?ková and Jirí Kunecký
The paper describes a method of structural repair to damaged elements of protected timber houses. Emphasis is laid on minimum intervention in the valuable material that needs to be preserved to the maximum possible extent, especially without larger inter...
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Ana Rita Ferraz, Cristina M. B. S. Pintado and Maria Luísa Serralheiro
Cynara cardunculus L. inflorescence infusion has been used for several centuries as curd in traditional cheese making, such as some highly prized Portuguese cheeses. To promote the sustainable use of all C. cardunculus plants, C. cardunculus extract leav...
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Faith Nyamakwere, Giulia Esposito, Kennedy Dzama, Pieter Gouws, Teresa Rapisarda, Giovanni Belvedere, Felicia Masucci and Emiliano Raffrenato
Small-scale cheese producers can effectively use the irradiation treatment for eliminating food-borne pathogens.
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Katarzyna Kajak-Siemaszko, Dorota Zielinska, Anna Lepecka, Danuta Jaworska, Anna Okon, Katarzyna Neffe-Skocinska, Monika Trzaskowska, Barbara Sionek, Piotr Szymanski, Zbigniew J. Dolatowski and Danuta Kolozyn-Krajewska
The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products?acid-rennet goat?s cheeses under industrial...
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Georgios Skordaris, Konstantinos Vogiatzis, Leonidas Kakalis, Ioannis Mirisidis, Vasiliki Paralidou and Soultana Paralidou
The potential to increase the life span of tools applied in cheese cutting machines is of great importance, considering their cost and the risk of fragmented metallic parts of the tool being inserted into the cheese. Such tools are commonly manufactured ...
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Francesco Serrapica, Felicia Masucci, Giuseppe De Rosa, Ada Braghieri, Fiorella Sarubbi, Francesca Garofalo, Fernando Grasso and Antonio Di Francia
An observational case study was designed to highlight issues associated with a possible expansion of dairy buffalo (Bubalus bubalis) farming outside the traditional coastal plains of southern Italy. Twenty pregnant buffaloes were transferred to a hilly i...
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