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Ana García-Moral, Encarnación Moral-Pajares and Leticia Gallego-Valero
The Protected Designation of Origin (PDO), part of the EU?s quality policy for agri-food products, aims to provide consumers with reliable information on the quality of a food, linked to its origin. Olive oil has perceptible qualities derived from its pl...
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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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Andrea Bragaglio, Aristide Maggiolino, Elio Romano and Pasquale De Palo
This paper aims to compare the cradle-to-farm gate sustainability of two dairy buffalo systems, according to life cycle assessment guidelines (LCA). Primary data were obtained by five intensive farms with feeding plans based on non-corn silage (NCS) and ...
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Athina Tzora, Aikaterini Nelli, Chrysoula Voidarou, George Fthenakis, Georgios Rozos, Georgios Theodorides, Eleftherios Bonos and Ioannis Skoufos
Feta is a Greek protected designation of origin (PDO) brined curd white cheese made from small ruminants? milk. In the present research, Greek Feta cheese bacterial diversity was evaluated via matrix-assisted laser desorption ionization?time of flight ma...
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Denis A. Coelho, Tiago E. P. Carrola and Ana F. Couvinhas
This research was aimed at improving the overall efficiency of the PDO (Protected Designation of Origin) Serra da Estrela cheese production process, a traditional food product with cultural significance. Mapping of the manufacturing and distribution proc...
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