Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

by Marcello Alinovi, Massimiliano Rinaldi, Germano Mucchetti
Published 2018-01-01

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

by Luca Bettera, Marcello Alinovi, Roberto Mondinelli, Germano Mucchetti
Published 2020-08-01

Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk

by Elena Bancalari, Marcello Alinovi, Benedetta Bottari, Augusta Caligiani, Germano Mucchetti, Monica Gatti
Published 2020-01-01

Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese

by Annalisa Ricci, Marcello Alinovi, Francesco Martelli, Valentina Bernini, Alessandro Garofalo, Giampiero Perna, Erasmo Neviani, Germano Mucchetti
Published 2021-01-01

Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

by Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Gianluca Brusa, Marcello Alinovi, Germano Mucchetti, Giorgio Giraffa
Published 2020-07-01

Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing

by Marcello Alinovi, Germano Mucchetti, Ulf Andersen, Tijs A. M. Rovers, Betina Mikkelsen, Lars Wiking, Milena Corredig
Published 2020-05-01