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Animals : an Open Access Journal From MDPI
|
May 3, 2020
Differential Somatic Cell Count as a Novel Indicator of Milk Quality in Dairy Cows
Giorgia Stocco, Andrea Summer, Claudio Cipolat-Gotet, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|
March 24, 2025
Use of NDSS to discriminate between Parmigiano Reggiano and Grana Padano PDO and their ripening times from grated cheese spectra
Giorgia Stocco, A Molle, Stefano Biffani, et al.
Journal of Animal Science
|
December 14, 2022
Herd and animal factors affect the variability of total and differential somatic cell count in bovine milk
Giorgia Stocco, Claudio Cipolat-Gotet, Bruno Stefanon, et al.
Journal of Dairy Science
|
April 23, 2018
Technical note: Improving modeling of coagulation, curd firming, and syneresis of sheep milk
Claudio Cipolat-Gotet, Michele Pazzola, Alessandro Ferragina, et al.
Journal of Dairy Science
|
March 5, 2025
Modeling the relationships among technological properties of sheep individual animal factors, milk composition, and minerals using generalized additive mixed models
Giorgia Stocco, Claudio Cipolat-Gotet, Andrea Summer, et al.
Food Chemistry
|
October 3, 2022
Prediction accuracies of cheese-making traits using Fourier-transform infrared spectra in goat milk
Giorgia Stocco, Christos Dadousis, Michele Pazzola, et al.
Journal of Dairy Science
|
March 26, 2025
Effects of animal rennet, fermentation-produced chymosin, and microbial coagulants on bovine milk coagulation properties
Giorgia Stocco, Dario Casali, Andrea Summer, et al.
Journal of Dairy Science
|
August 22, 2018
Cheese yield, cheesemaking efficiency, and daily production of 6 breeds of goats
Giuseppe M Vacca, Giorgia Stocco, Maria L Dettori, et al.
Journal of Dairy Science
|
May 7, 2018
Modeling of coagulation, curd firming, and syneresis of goat milk from 6 breeds
Michele Pazzola, Giorgia Stocco, Pietro Paschino, et al.
Journal of Dairy Science
|
May 7, 2026
The effect of curd cutting time and coagulants on the efficiency of cheese making
Giorgia Stocco, Dario Casali, Davide Valoppi, et al.
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of 7
Search research articles
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Showing results (31-40 of 68) with videos related to
Sort By:
Page
of 7
Animals : an Open Access Journal From MDPI
|
May 3, 2020
Differential Somatic Cell Count as a Novel Indicator of Milk Quality in Dairy Cows
Giorgia Stocco, Andrea Summer, Claudio Cipolat-Gotet, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|
March 24, 2025
Use of NDSS to discriminate between Parmigiano Reggiano and Grana Padano PDO and their ripening times from grated cheese spectra
Giorgia Stocco, A Molle, Stefano Biffani, et al.
Journal of Animal Science
|
December 14, 2022
Herd and animal factors affect the variability of total and differential somatic cell count in bovine milk
Giorgia Stocco, Claudio Cipolat-Gotet, Bruno Stefanon, et al.
Journal of Dairy Science
|
April 23, 2018
Technical note: Improving modeling of coagulation, curd firming, and syneresis of sheep milk
Claudio Cipolat-Gotet, Michele Pazzola, Alessandro Ferragina, et al.
Journal of Dairy Science
|
March 5, 2025
Modeling the relationships among technological properties of sheep individual animal factors, milk composition, and minerals using generalized additive mixed models
Giorgia Stocco, Claudio Cipolat-Gotet, Andrea Summer, et al.
Food Chemistry
|
October 3, 2022
Prediction accuracies of cheese-making traits using Fourier-transform infrared spectra in goat milk
Giorgia Stocco, Christos Dadousis, Michele Pazzola, et al.
Journal of Dairy Science
|
March 26, 2025
Effects of animal rennet, fermentation-produced chymosin, and microbial coagulants on bovine milk coagulation properties
Giorgia Stocco, Dario Casali, Andrea Summer, et al.
Journal of Dairy Science
|
August 22, 2018
Cheese yield, cheesemaking efficiency, and daily production of 6 breeds of goats
Giuseppe M Vacca, Giorgia Stocco, Maria L Dettori, et al.
Journal of Dairy Science
|
May 7, 2018
Modeling of coagulation, curd firming, and syneresis of goat milk from 6 breeds
Michele Pazzola, Giorgia Stocco, Pietro Paschino, et al.
Journal of Dairy Science
|
May 7, 2026
The effect of curd cutting time and coagulants on the efficiency of cheese making
Giorgia Stocco, Dario Casali, Davide Valoppi, et al.
Page
of 7