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Publications by Ilenia Idda

Production of Farmstead Lactose-Free Pecorino Di Osilo and Ricotta Cheeses From Sheep’s Milk

Italian Journal of Food Safety

English

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Lactose-Free Frozen Yogurt: Production and Characteristics

Acta Scientiarum Polonorum, Technologia Alimentaria

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Quality of Mountain Sheep Milk Used for the Production of Traditional Cheeses

Annals of Animal Science

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Texture Profile Properties, Sensory Evaluation, and Susceptibility to Syneresis of Yoghurt Prepared From Lactose-Free Milk

Acta Alimentaria

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Bifidobacterial Distribution Across Italian Cheeses Produced From Raw Milk

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Mineral Components in Cheeses and Whey Made From Ewe’s and Goat’s Milk

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Manufacturing Engineering

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Prevalence of Staphylococcus Aureus and Staphylococcal Enterotoxins at Different Stages of Production of Raw Milk Cheeses - Preliminary Results

Bulletin of the Veterinary Institute in Pulawy

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Enteric Methane Emissions of Dairy Cows Predicted From Fatty Acid Profiles of Milk, Cream, Cheese, Ricotta, Whey, and Scotta

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Milk as a Source of Lactose, Vitamins and Minerals

Proceedings of the Nutrition Society

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Enzymatic Production of Bioactive Peptides From Scotta, an Exhausted By-Product of Ricotta Cheese Processing

Multidisciplinary

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