Publications by authors named "Paolo Formaggioni"

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Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese.
Piero Franceschi, Paolo Formaggioni, Davide Barbanti, Yesid Orlando Gonzalez Torres, Cristina Scotti

Foods· February 2025

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New Insights into Milk and Dairy Products: Quality and Sustainability.
Paolo Formaggioni, Piero Franceschi

Foods· June 2024

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Fermented Mare Milk and Its Microorganisms for Human Consumption and Health.
Francesca Martuzzi, Piero Franceschi, Paolo Formaggioni

Foods· February 2024

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Distribution of Calcium, Phosphorus and Magnesium in Yak () Milk from the Qinghai Plateau in China.
Piero Franceschi, Wancheng Sun, Massimo Malacarne, Yihao Luo, Paolo Formaggioni

Foods· March 2023

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Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm.
Piero Franceschi, Paolo Formaggioni, Milena Brasca, Giuseppe Natrella, Michele Faccia

Anim Biosci· January 2023

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Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese.
Piero Franceschi, Milena Brasca, Massimo Malacarne, Paolo Formaggioni, Michele Faccia

Animals (Basel)· September 2021

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Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis.
Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Andrea Summer

Animals (Basel)· March 2021

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Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian.
Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Andrea Summer

Animals (Basel)· August 2020

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Characterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties.
Paolo Formaggioni, Massimo Malacarne, Piero Franceschi, Valentina Zucchelli, Michele Faccia

Foods· March 2020

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New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella.
Piero Franceschi, Massimo Malacarne, Michele Faccia, Attilio Rossoni, Enrico Santus, Paolo Formaggioni

Food Technol Biotechnol· March 2020

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Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count.
Piero Franceschi, Michele Faccia, Massimo Malacarne, Paolo Formaggioni, Andrea Summer

Foods· February 2020

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New Insights into Chemical and Mineral Composition of Donkey Milk throughout Nine Months of Lactation.
Massimo Malacarne, Andrea Criscione, Piero Franceschi, Salvatore Bordonaro, Paolo Formaggioni

Animals (Basel)· December 2019

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Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture.
Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Claudio Cipolat-Gotet, Giorgia Stocco

Foods· August 2019

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Impact of heat stress on milk and meat production.
Andrea Summer, Isabella Lora, Paolo Formaggioni, Flaviana Gottardo

Anim Front· January 2019

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Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano.
Andrea Summer, Paolo Formaggioni, Piero Franceschi, Federica Di Frangia, Federico Righi

Food Technol Biotechnol· September 2017

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Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield.
Andrea Summer, Piero Franceschi, Paolo Formaggioni, Massimo Malacarne

J Dairy Res· May 2015

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Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk.
Massimo Malacarne, Piero Franceschi, Paolo Formaggioni, Sandro Sandri, Primo Mariani

J Dairy Res· May 2014

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Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties.
Massimo Malacarne, Andrea Summer, Paolo Formaggioni, Piero Franceschi, Sandro Sandri

J Dairy Res· May 2008

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Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks.
Massimo Malacarne, Andrea Summer, Enrico Fossa, Paolo Formaggioni, Piero Franceschi

J Dairy Res· May 2006

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