Giorgia Stocco
Giorgia Stocco
Email verificata su studenti.unipd.it
TitoloCitata daAnno
Breed of cow and herd productivity affect milk composition and modeling of coagulation, curd firming, and syneresis
G Stocco, C Cipolat-Gotet, T Bobbo, A Cecchinato, G Bittante
Journal of dairy science 100 (1), 129-145, 2017
422017
Associations between pathogen-specific cases of subclinical mastitis and milk yield, quality, protein composition, and cheese-making traits in dairy cows
T Bobbo, PL Ruegg, G Stocco, E Fiore, M Gianesella, M Morgante, ...
Journal of dairy science 100 (6), 4868-4883, 2017
272017
Milk skimming, heating, acidification, lysozyme, and rennet affect the pattern, repeatability, and predictability of milk coagulation properties and of curd-firming modelá…
G Stocco, C Cipolat-Gotet, A Cecchinato, L Calamari, G Bittante
Journal of dairy science 98 (8), 5052-5067, 2015
202015
Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition
M Bergamaschi, C Cipolat-Gotet, G Stocco, C Valorz, I Bazzoli, E Sturaro, ...
Journal of dairy science 99 (12), 9631-9646, 2016
182016
Breed of cow and herd productivity affect milk nutrient recovery in curd, and cheese yield, efficiency and daily production
G Stocco, C Cipolat-Gotet, V Gasparotto, A Cecchinato, G Bittante
animal 12 (2), 434-444, 2018
142018
Milk yield, quality, and coagulation properties of 6 breeds of goats: Environmental and individual variability
GM Vacca, G Stocco, ML Dettori, E Pira, G Bittante, M Pazzola
Journal of dairy science 101 (8), 7236-7247, 2018
132018
The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery orá…
C Cipolat-Gotet, A Cecchinato, G Stocco, G Bittante
Journal of dairy science 99 (2), 1065-1082, 2016
112016
Factors affecting variations in the detailed fatty acid profile of Mediterranean buffalo milk determined by 2-dimensional gas chromatography
S Pegolo, G Stocco, M Mele, S Schiavon, G Bittante, A Cecchinato
Journal of dairy science 100 (4), 2564-2576, 2017
82017
Effect of composition on coagulation, curd firming, and syneresis of goat milk
G Stocco, M Pazzola, ML Dettori, P Paschino, G Bittante, GM Vacca
Journal of dairy science 101 (11), 9693-9702, 2018
72018
Cheese yield, cheesemaking efficiency, and daily production of 6 breeds of goats
GM Vacca, G Stocco, ML Dettori, A Summer, C Cipolat-Gotet, G Bittante, ...
Journal of dairy science 101 (9), 7817-7832, 2018
72018
Modeling of coagulation, curd firming, and syneresis of goat milk from 6 breeds
M Pazzola, G Stocco, P Paschino, ML Dettori, C Cipolat-Gotet, G Bittante, ...
Journal of dairy science 101 (8), 7027-7039, 2018
72018
Effect of goat milk composition on cheesemaking traits and daily cheese production
M Pazzola, G Stocco, ML Dettori, G Bittante, GM Vacca
Journal of dairy science 102 (5), 3947-3955, 2019
62019
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese
I Carafa, G Stocco, P Franceschi, A Summer, KM Tuohy, G Bittante, ...
Food Research International 115, 209-218, 2019
32019
Effect of breed and dairy system on milk composition and udder health traits in multi-breed dairy herds
T Bobbo, A Cecchinato, C Cipolat-Gotet, G Stocco, G Bittante
Acta Agraria Kaposvßriensis 18 (1), 81-88, 2014
32014
Variation of major mineral contents in Mediterranean buffalo milk and application of Fourier Transform Infrared spectroscopy for their indirect prediction
G Stocco, C Cipolat-Gotet, G Bittante, A Cecchinato
Acta Agraria Kaposvßriensis 18 (1), 96-102, 2014
32014
Production of naturally γ-aminobutyric acid-enriched cheese using the dairy strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386
I Carafa, G Stocco, T Nardin, R Larcher, G Bittante, K Tuohy, E Franciosi
Frontiers in microbiology 10, 2019
22019
Short communication: Variations in major mineral contents of Mediterranean buffalo milk and application of Fourier-transform infrared spectroscopy for their prediction
G Stocco, C Cipolat-Gotet, V Bonfatti, S Schiavon, G Bittante, ...
Journal of Dairy Science, 2016
2*2016
Accuracy and biases in predicting the chemical and physical traits of many types of cheeses using different visible and near-infrared spectroscopic techniques and spectrumá…
G Stocco, C Cipolat-Gotet, A Ferragina, P Berzaghi, G Bittante
Journal of dairy science 102 (11), 9622-9638, 2019
12019
Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture
P Franceschi, M Malacarne, P Formaggioni, C Cipolat-Gotet, G Stocco, ...
Foods 8 (8), 315, 2019
12019
Goat cheese yield and recovery of fat, protein, and total solids in curd are affected by milk coagulation properties
GM Vacca, G Stocco, ML Dettori, G Bittante, M Pazzola
Journal of Dairy Science 103 (2), 1352-1365, 2020
2020
Il sistema al momento non pu˛ eseguire l'operazione. Riprova pi¨ tardi.
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