P. Franceschi

发表

Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture

G. Stocco, C. Cipolat-Gotet, P. Franceschi, 2019, Foods.

Free fatty acid profile of Parmigiano–Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel

P. Franceschi, M. Malacarne, P. Formaggioni, 2009 .

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano.

F. Righi, P. Franceschi, M. Malacarne, 2017, Food technology and biotechnology.

Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.

K. Tuohy, E. Franciosi, I. Carafa, 2019, Food research international.

New insights into the quality characteristics of milk from Modenese breed compared with Italian Friesian

P. Franceschi, M. Malacarne, A. Summer, 2016 .

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

M. Brasca, P. Franceschi, M. Malacarne, 2020, Foods.

Feeding management and production factors affecting goat milk composition and quality. II. Physical and chemical properties and mineral content

P. Franceschi, M. Malacarne, A. Sabbioni, 2013 .

Minerals content and distribution in milk from red deer (Cervus elaphus), fallow deer (Dama dama) and roe deer (Capreolus capreolus)

P. Franceschi, M. Malacarne, P. Formaggioni, 2015 .

Influence of somatic cell count on mineral content and salt equilibria of milk

P. Franceschi, M. Malacarne, P. Formaggioni, 2009 .

Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

M. Brasca, P. Franceschi, M. Malacarne, 2021, Animals : an open access journal from MDPI.

Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis

P. Franceschi, M. Malacarne, P. Formaggioni, 2021, Animals : an open access journal from MDPI.

New Insights into Chemical and Mineral Composition of Donkey Milk throughout Nine Months of Lactation

A. Criscione, S. Bordonaro, D. Marletta, 2019, Animals : an open access journal from MDPI.

Distribution of Ca, P and Mg and casein micelle mineralisation in donkey milk from the second to ninth month of lactation

A. Criscione, S. Bordonaro, D. Marletta, 2017 .

Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks

P. Franceschi, M. Malacarne, P. Formaggioni, 2006, Journal of Dairy Research.

Seasonal variations of the rennet-coagulation properties of herd milks in Parmigiano-Reggiano cheese manufacture: comparison between Italian Friesian and Italian Brown cattle breeds

P. Franceschi, M. Malacarne, S. Fieni, 2005 .

Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield

P. Franceschi, M. Malacarne, P. Formaggioni, 2015, Journal of Dairy Research.

Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian

P. Franceschi, M. Malacarne, P. Formaggioni, 2020, Animals : an open access journal from MDPI.

Effects of storage conditions on physico-chemical characteristics, salt equilibria, processing properties and microbial development of raw milk

P. Franceschi, M. Malacarne, P. Formaggioni, 2013 .

Effects of milk storage temperature at the herd on cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese

P. Franceschi, M. Pecorari, P. Mariani, 2008, Veterinary Research Communications.

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

M. Brasca, P. Franceschi, M. Malacarne, 2022, Animal bioscience.

Characteristics of raw milk produced by free-stall or tie-stall cattle herds in the Parmigiano-Reggiano cheese production area

P. Franceschi, M. Malacarne, P. Formaggioni, 2014 .

Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties

P. Franceschi, M. Malacarne, P. Formaggioni, 2008, Journal of Dairy Research.

Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk.

P. Franceschi, M. Malacarne, P. Formaggioni, 2014, The Journal of dairy research.

Effects of Collection Conditions on Maturation of Milk in the Production of Parmigiano-Reggiano Cheese

P. Franceschi, M. Malacarne, P. Formaggioni, 2007, Veterinary Research Communications.

Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count

P. Franceschi, M. Malacarne, P. Formaggioni, 2020, Foods.

Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics

P. Franceschi, M. Malacarne, P. Formaggioni, 2022 .

Italian and Italian-style hard cooked cheeses: Predictive formulas for Parmigiano-Reggiano 24-h cheese yield

G. Mucchetti, P. Franceschi, M. Malacarne, 2015 .

Effects of the full cream milk somatic cell content on the characteristics of vat milk in the manufacture of Parmigiano-Reggiano cheese

P. Franceschi, M. Malacarne, P. Formaggioni, 2009, Veterinary Research Communications.

Influence of feeding flavouring-appetizing substances on activity of cows in an automatic milking system

P. Franceschi, M. Malacarne, P. Formaggioni, 2009 .

Chemical composition, hygiene characteristics, and coagulation aptitude of milk for Parmigiano Reggiano cheese from herds yielding different milk levels

F. Righi, P. Franceschi, M. Malacarne, 2020 .

New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella

Enrico Santus, P. Franceschi, M. Malacarne, 2020, Food Technology and Biotechnology.

Milk acidity, curd firming time, curd firmness and protein and fat losses in the Parmigiano-Reggiano cheesemaking

P. Franceschi, M. Malacarne, P. Formaggioni, 2005 .

Seasonal Variations of Milk Characteristics and Cheesemaking Losses in the Manufacture of Parmigiano-Reggiano Cheese

P. Franceschi, P. Formaggioni, A. Summer, 2003, Veterinary research communications.

Seasonal trend of some parameters of the milk quality payment for Parmigiano-Reggiano cheese

P. Franceschi, M. Malacarne, P. Formaggioni, 2007 .

Increasing of Posture Changes as Indicator of Imminent Calving in Dairy Cows

F. Righi, P. Franceschi, M. Malacarne, 2018, Agriculture.

Proteose-peptone content in the milk of Italian Friesian cows with moderate and high somatic cell values

P. Franceschi, M. Malacarne, P. Formaggioni, 2003 .

Distribution of Calcium, Phosphorus and Magnesium in Yak (Bos grunniens) Milk from the Qinghai Plateau in China

P. Franceschi, M. Malacarne, P. Formaggioni, 2023, Foods.

Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties

P. Franceschi, M. Malacarne, P. Formaggioni, 2008, Journal of Dairy Research.