Novel strategies for wheys application, decreasing its negative environmental impact, represent a challenge dairy industries. The use of as replacers may lead to adverse sensory quality changes in conventional products. This study aimed investigate the effects ricotta whey (RW), cheese (CW), and butter (BW) replacement whole milk (WM) at different ratios (0:100%, 25:75%, 50:50%, 75:25%, 100:0%,...

In the landscape ecological literature, a number of measures have been proposed for quantifying landscape fragmentation based on distinct objectives and motivations. However, none seems to be generally preferred. The main reason for this disagreement is that, from a statistical viewpoint, by mapping fragmentation into a single scalar, information is necessarily lost and no ideal function is abl...

D. ROCCHINI*{{, C. RICOTTA§, A. CHIARUCCI{{, V. DE DOMINICIS{, I. CIRILLO{ and S. MACCHERINI{{ {Dipartimento di Scienze Ambientali ‘G. Sarfatti’, Università di Siena, via P.A. Mattioli 4, 53100 Siena, Italy {TerraData environmetrics, Dipartimento di Scienze Ambientali ‘G. Sarfatti’, Università di Siena, via P.A. Mattioli 4, 53100 Siena, Italy §Dipartimento di Biologia Vegetale, Università La Sa...

The presence of pathogenic Shiga toxin–producing Escherichia coli (STEC) in dairy products represents a public health concern because its ability to produce the toxins Stx1 and Stx2, which cause intestinal diseases. Monitoring stages milk production checking for contamination are crucial steps ensure safety. This study aimed report occurrence thermotolerant coliforms, E. coli, STEC strains past...

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The aim of our study was to develop an original probiotic cheese based on the Estonian open-texture, smear-ripened, semisoft cheese "Pikantne." Cheese was produced by two methods using cheese starter cultures (Probat 505) in combination with 0.04% of probiotic Lactobacillus fermentum strain ME-3 (10(9) cfu/mL) with high antimicrobial activity and antioxidative properties. The probiotic Lactobac...