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Publications by Luisa Pulinas

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

Italian Journal of Food Safety

English

Related publications

Lactose-Free Frozen Yogurt: Production and Characteristics

Acta Scientiarum Polonorum, Technologia Alimentaria

English

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

Annals of Animal Science

English

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

English

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

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

Manufacturing Engineering

English

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

English

Milk as a Source of Lactose, Vitamins and Minerals

Proceedings of the Nutrition Society

English

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

Multidisciplinary

English