Giuseppe Licitra

TL;DR: The Cornell Net Carbohydrate Protein Model (Chalupa et al., 1991) has developed the need for uniform procedures to partition feed nitrogen into A, B, and C fractions (Pichard and Van Soest, 1977) as mentioned in this paper.

TL;DR: It is demonstrated clearly that some unique odor-active compounds found in pasture plants can be transferred to the cheese.

TL;DR: To explore the Ragusano bacterial ecosystem, molecular fingerprinting was conducted at different times during the ripening and biofilms from the wooden vats called “tinas” were investigated, confirming the predominance of lactic acid bacteria and the presence of few high-GC-content species.

TL;DR: Panelists were able to detect significant differences in the sensory characteristics of cheeses produced from milk of cows consuming native pastures versus TMR even when the color difference was masked, a unique approach in sensory analysis was developed using sunglasses with lenses designed to block light at the specific wavelengths at which panelists would detect differences in color.

TL;DR: Spontaneous acidification after contact confirmed the high efficiency of biofilm lactic acid bacteria delivery in the Sicilian PDO Ragusano cheese making system.