Advances in dairy Research
Open Access

Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Turin, Italy

Biography

Maria Mazza, is currently working at Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Turin, Italy. The number of articles published are 58, the number of times cited by, are 721 and the number of reads include are 3,599. The area of interest in the research was Dairy sciences, Microbiology, Biochemistry, Biosciences, Analytical and Organic Chemistry, Animal and Veterinary Sciences.

Publications

• Research Article   
  A Proteomic Approach to the Safeguard of a Typical Agri-Food Product: Fiore Sardo PDO
  Author(s): Maria Mazza*, Guglielmetti C, Brusadore S, Simona Sciuto, Giovanna Esposito, Maria Caramelli, Simone Peletto, Pier Luigi Acutis, Emilio Marengo, Marcello Manfredi, Luigi Cucca and Michele Boi
  
  Background: Fiore Sardo PDO is one of the oldest Mediterranean hard cheeses, exclusively produced in Sardinia (Italy) from raw whole ewe’s milk. Some manufacturers, improperly, submit raw milk to heat-treatment. Aim of this study was to evaluate the proteomic profile of Fiore Sardo PDO and to investigate possible differences between cheese made from raw milk and from heat-treated milk. Materials and methods: Starting from the same ovine bulk milk, eight cheese wheels of Fiore Sardo PDO were produced, four from raw milk and four from heat-treated milk. The subsequent production steps were the same for both types of cheese as was sampling at different ripening times. Samples were analyzed by Urea-PAGE electrophoresis. Afterwards, blind analysis of 32 cheese samples, produced by 17 different cheesemakers was performed to evaluate the meth.. View More»
  DOI: 10.35248/2329-888X.19.7.228

  Abstract HTML PDF