During Pecorino Romano PDO cheese production, scotta (residual whey from ricotta manufacturing) or siero (whey) can be integrated with autochthonous starters, natural and composed of an indefinite number species strains, commercial selected starters to obtain scotta/siero-innesto. In this study, three biodiverse starter cultures (SR30, SR56, SR63) belonging the Agris Sardegna BNSS microbial col...

In the present work, the fermentation process aimed at obtaining bio-ethanol starting from ricotta cheese whey (RCW), a waste biomass rich in lactose, was simulated by both a pure neural network model (NM) and a multiple hybrid neural model (HNM). The simulation results showed that the developed HNM was capable of providing an accurate representation of the actual time evolution of lactose, eth...

Listeria (L.) monocytogenes is frequently isolated from food production environment and often persists in dairy plants despite vigorous sanitation regimes. In recent years several alert notifications were sent to Rapid Alert System for Food Products system as a consequence of Listeria monocytogenes contamination of ricotta cheese. After the alert of 2012, competent authority (Local Health Unit ...

Specific oral tolerance induction to food (SOTI) is a new promising treatmentfor persistent IgE-mediatedfood allergy. Our paper reports a case of a 5-year-old girl with cow's milk allergy, who developed severe anaphylaxis after the ingestion of a croissant containing sheep's milk ricotta cheese, even though she had been previously desensitized to cow's milk through SOTI. The sheep's milk specif...

In this work, the fermentation of “Ricotta cheese whey” for the production of ethanol was simulated by means of a Hybrid Neural Model (HNM), obtained by coupling neural network approach to mass balance equations describing the time evolution of lactose (substrate), ethanol (product) and biomass concentrations. The realized HNM was compared with a pure neural network model (NM) and the advantage...

In Italy, in ten years, the national production of sheep’s cheese has gone from 60 thousand tons to almost 80 at present, a sign lively dynamism sector mainly due growth demand. The significant leap is accompanied by that consumption and pecorino (fresh seasoned), which, together with fresh ricotta, gaining acceptance international markets. objective paper examine, study area southern consumer ...