Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk

by Elena Dalzini, Elena Cosciani-Cunico, Chiara Sfameni, Paola Monastero, Paolo Daminelli, Marina Nadia Losio, Giorgio Varisco
Published 2014-12-01

Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami

by Elena Dalzini, Elena Cosciani-Cunico, Paola Monastero, Chiara Sfameni, Enrico Pavoni, Paolo Daminelli, Marina-Nadia Losio, Andrea Serraino, Giorgio Varisco
Published 2014-06-01

Behavior of <em>Listeria innocua</em> during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

by Federica Giacometti, Paolo Daminelli, Laura Fiorentini, Elena Cosciani-Cunico, Paola Monastero, Elena Dalzini, Marina Nadia Losio, Giovanni Dell'Orfano, Rachele Rossini, Silvia Piva, Andrea Serraino
Published 2020-08-01