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Articles de revues sur le sujet « PDO Grana Padano cheese »

Auteur : Grafiati
Publié le 10 mars 2023

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1

Zago, Miriam, Lia Rossetti, Tommaso Bardelli, Domenico Carminati, Nelson Nazzicari et Giorgio Giraffa. « Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses : DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences ». Foods 10, no 8 (7 août 2021) : 1826. http://dx.doi.org/10.3390/foods10081826.

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The microbiota of Protected Designation of Origin (PDO) cheeses plays an essential role in defining their quality and typicity and could be applied to protect these products from counterfeiting. To study the possible role of cheese microbiota in distinguishing Grana Padano (GP) cheese from generical hard cheeses (HC), the microbial structure of 119 GP cheese samples was studied by DNA metabarcoding and DNA metafingerprinting and compared with 49 samples of generical hard cheeses taken from retail. DNA metabarcoding highlighted the presence, as dominant taxa, of Lacticaseibacillus rhamnosus, Lactobacillus helveticus, Streptococcus thermophilus, Limosilactobacillus fermentum, Lactobacillus delbrueckii, Lactobacillus spp., and Lactococcus spp. in both GP cheese and HC. Differential multivariate statistical analysis of metataxonomic and metafingerprinting data highlighted significant differences in the Shannon index, bacterial composition, and species abundance within both dominant and subdominant taxa between the two cheese groups. A supervised Neural Network (NN) classification tool, trained by metagenotypic data, was implemented, allowing to correctly classify GP cheese and HC samples. Further implementation and validation to increase the robustness and improve the predictive capacity of the NN classifier will be needed. Nonetheless, the proposed tool opens interesting perspectives in helping protection and valorization of GP and other PDO cheeses.
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Masotti, Fabio, Johannes A. Hogenboom, Veronica Rosi, Ivano De Noni et Luisa Pellegrino. « Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese ». International Dairy Journal 20, no 5 (mai 2010) : 352–59. http://dx.doi.org/10.1016/j.idairyj.2009.11.020.

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Bava, Luciana, Maddalena Zucali, Alberto Tamburini, Stefano Morandi et Milena Brasca. « Effect of Different Farming Practices on Lactic Acid Bacteria Content in Cow Milk ». Animals 11, no 2 (17 février 2021) : 522. http://dx.doi.org/10.3390/ani11020522.

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The natural load of lactic acid bacteria (LAB) in milk is the basis of the production of raw milk cheeses, such as Grana Padano PDO. In the last decades, improvements in livestock hygiene management resulted in bulk cow milk with less than 20,000 colony forming units (CFU) of bacterial count, unable to ensure a sufficient supply of LAB, with a negative impact on cheese quality. This study investigated the relations between farm management practices and prevalence of different groups of bacteria in cow milk. Sixty-two intensive dairy farms located in Lombardy (Italy) where involved, most of them destined as milk for the production of Grana Padano. Season had no significant effect on the content of most of the bacterial groups, except for coliforms. A strong relation among standard plate count (SPC) and other bacterial groups was evidenced. Cluster analysis showed that the most productive farms applied a complete milking routine and produced milk with the lowest value of SPC, the lowest count of the other bacteria, including LAB, but the highest LAB/SPC. The study suggests that complexity of farming practices can affect the microbial population of milk.
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Pellegrino, Luisa, Veronica Rosi, Paolo D'Incecco, Angelo Stroppa et John A. Hogenboom. « Changes in the soluble nitrogen fraction of milk throughout PDO Grana Padano cheese-making ». International Dairy Journal 47 (août 2015) : 128–35. http://dx.doi.org/10.1016/j.idairyj.2015.03.002.

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Rocchetti, Gabriele, Luigi Lucini, Antonio Gallo, Francesco Masoero, Marco Trevisan et Gianluca Giuberti. « Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses ». Food Research International 113 (novembre 2018) : 407–13. http://dx.doi.org/10.1016/j.foodres.2018.07.029.

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Ricci, Michele, Flavia Gasperi, Isabella Endrizzi, Leonardo Menghi, Danny Cliceri, Pietro Franceschi et Eugenio Aprea. « Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese : Application of an LMM-ASCA Model ». Foods 11, no 1 (5 janvier 2022) : 127. http://dx.doi.org/10.3390/foods11010127.

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Trentingrana hard cheese is a geographic specification of the PDO Grana Padano. It is produced according to an internal regulation by many cooperative dairy factories in the Trentino region (northern Italy), using a semi-artisanal process (the only allowed ingredients are milk, salt, and rennet). Within the PSR project TRENTINGRANA, colorimetric and textural measurements have been collected from 317 cheese wheels, which were sampled bi-monthly from all the consortium dairies (n = 15) within the timeframe of two years, to estimate the effect on physical properties related to the season of the year and the dairy factory implant. To estimate the effect of the dairy and the time of the year, considering the internal variability of each cheese wheel, a linear mixed-effect model combined with a simultaneous component analysis (LMM-ASCA) is proposed. Results show that all the factors have a significant effect on the colorimetric and textural properties of the cheese. There are five clusters of dairies producing cheese with similar properties, three different couples of months of the year when the cheese produced is significantly different from all the others, and the effect of the geometry of the cheese wheel is reported as well.
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Stuknytė, Milda, Eeva-Christine Brockmann, Tuomas Huovinen, Simone Guglielmetti, Diego Mora, Valentina Taverniti, Stefania Arioli, Ivano De Noni et Urpo Lamminmäki. « Lactobacillus helveticus MIMLh5-Specific Antibodies for Detection of S-Layer Protein in Grana Padano Protected-Designation-of-Origin Cheese ». Applied and Environmental Microbiology 80, no 2 (15 novembre 2013) : 694–703. http://dx.doi.org/10.1128/aem.03057-13.

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ABSTRACTSingle-chain variable-fragment antibodies (scFvs) have considerable potential in immunological detection and localization of bacterial surface structures. In this study, synthetic phage-displayed antibody libraries were used to select scFvs against immunologically active S-layer protein ofLactobacillus helveticusMIMLh5. After three rounds of panning, five relevant phage clones were obtained, of which four were specific for the S-layer protein ofL. helveticusMIMLh5 and one was also capable of binding to the S-layer protein ofL. helveticusATCC 15009. All five anti-S-layer scFvs were expressed inEscherichia coliXL1-Blue, and their specificity profiles were characterized by Western blotting. The anti-S-layer scFv PolyH4, with the highest specificity for the S-layer protein ofL. helveticusMIMLh5, was used to detect the S-layer protein in Grana Padano protected-designation-of-origin (PDO) cheese extracts by Western blotting. These results showed promising applications of this monoclonal antibody for the detection of immunomodulatory S-layer protein in dairy (and dairy-based) foods.
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Marseglia, A., A. M. Castellazzi, C. Valsecchi, A. Licari, G. Piva, F. Rossi, L. Fiorentini et G. L. Marseglia. « Outcome of oral provocation test in egg-sensitive children receiving semi-fat hard cheese Grana Padano PDO (protected designation of origin) containing, or not, lysozyme ». European Journal of Nutrition 52, no 3 (13 juin 2012) : 877–83. http://dx.doi.org/10.1007/s00394-012-0394-5.

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MOIO, LUIGI, et FRANCESCO ADDEO. « Grana Padano cheese aroma ». Journal of Dairy Research 65, no 2 (mai 1998) : 317–33. http://dx.doi.org/10.1017/s0022029997002768.

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The volatile concentrate obtained from Grana Padano cheese by vacuum distillation was fractionated by continuous liquid–liquid extraction into neutral and acid fractions. Both were analysed by high resolution gas chromatography (HRGC), HRGC–mass spectrometry, and HRGC–olfactometry. A total of 67 components were identified in the neutral extract (22 esters, 13 alcohols, 12 ketones, 6 aldehydes, 5 nitrogen-containing compounds, 3 lactones and 6 miscellaneous compounds) and 16 in the acid extract. Esters were the predominant constituents of the neutral fraction, whose major components were ethyl butanoate and ethyl hexanoate. HRGC–olfactometry of the neutral compounds demonstrated that 23 were odour-active: ethyl butanoate, 2-heptanol, 3-methylthiopropanal, 1-octen-3-ol, ethyl hexanoate and nonanal being the most potent odorants. n-Butanoic and n-hexanoic acids were the main volatile free fatty acids identified in the acid extract as having an important odour with a high olfactometric index. The backbone of Grana Padano cheese aroma seemed to consist of these acids and 14 potent neutral odorants imparting fruity, green, nutty and coconut notes. The concentration of volatile components responsible for the fruity and green notes was inversely proportional to the length of ripening, whereas the concentration of volatile agents with spicy, nutty and earthy notes tended to increase during maturation. In a comparison of the olfactometric profile, the Grana Padano cheese aroma was found to be more complex than an imitation Grana Padano cheese produced with similar technology but outside the area of the genuine cheese. Some of the main metabolic pathways for the biosynthesis of cheese aroma are reviewed briefly to indicate the possible origin of the compounds identified.
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Pretto, Denis, Massimo De Marchi, Mauro Penasa et Martino Cassandro. « Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions ». Journal of Dairy Research 80, no 1 (24 septembre 2012) : 1–5. http://dx.doi.org/10.1017/s0022029912000453.

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The aim of this study was to assess the effect of chemical composition, coagulation properties, pH, and titratable acidity (TA, SH°/50 ml) of vat milk on Grana Padano cheese yield (CY) under field conditions. Twelve cheese-making sessions were carried out from February to December 2009 in a dairy cooperative of Grana Padano Consortium (Italy), for a total of 96 vats of milk processed. For each vat, samples of raw milk were collected and analysed for quality traits (fat, protein, and casein contents), pH, TA, and milk coagulation properties (MCP), measured as rennet coagulation time (RCT, min), curd-firming time (k20, min), and curd firmness (a30, mm). Cheese yield was expressed as kilograms of cheese per 100 kg milk transformed, and was measured after 2 d of drainage. Fat, protein, and casein contents were positively and strongly correlated with CY (coefficients of correlation, r = 0·72, 0·88, and 0·84, respectively; P < 0·001). Coagulation properties were moderately and significantly (P < 0·001) related to CY: milk that coagulated earlier and had stronger a30 was associated to greater CY. Cheese yield was analysed with a model that accounted for fixed effects of cheese-making day, fat and protein content, TA, and a30. Significance was found for all the effects (P < 0·05). Milk characterised by high values of a30 resulted in higher CY than milk with low values of a30, indicating that MCP could be used as indicators of cheese-making efficiency. Future research should investigate the relationships between MCP and quality of cheese, and explore the feasibility of including MCP in multiple component milk pricing system for Grana Padano cheese production.
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Giraffa, Giorgio. « The Microbiota of Grana Padano Cheese. A Review ». Foods 10, no 11 (29 octobre 2021) : 2632. http://dx.doi.org/10.3390/foods10112632.

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Grana Padano (GP) is the most appreciated and marketed cheese with Protected Designation of Origin in the world. The use of raw milk, the addition of undefined cultures (defined as ‘sieroinnesto naturale’), the peculiar manufacturing proces, and the long ripening make the cheese microbiota play a decisive role in defining the quality and the organoleptic properties of the product. The knowledge on the microbial diversity associated with GP has been the subject, in recent years, of several studies aimed at understanding its composition and characteristics in order, on the one hand, to improve its technological performances and, on the other hand, to indirectly enhance the nutritional quality of the product. This review aims to briefly illustrate the main available knowledge on the composition and properties of the GP microbiota, inferred from dozens of studies carried out by both classical microbiology techniques and metagenomic analysis. The paper will essentially, but not exclusively, be focused on the lactic acid bacteria (LAB) derived from starter (SLAB) and the non-starter bacteria, both lactic (NSLAB) and non-lactic, of milk origin.
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Fornasari, Maria Emanuela, Lia Rossetti, Domenico Carminati et Giorgio Giraffa. « Cultivability ofStreptococcus thermophilusin Grana Padano cheese whey starters ». FEMS Microbiology Letters 257, no 1 (avril 2006) : 139–44. http://dx.doi.org/10.1111/j.1574-6968.2006.00155.x.

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Pietri, A., T. Bertuzzi, P. Bertuzzi et G. Piva. « Aflatoxin M1occurrence in samples of Grana Padano cheese ». Food Additives and Contaminants 14, no 4 (mai 1997) : 341–44. http://dx.doi.org/10.1080/02652039709374536.

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FERRANTI, PASQUALE, FRANCESCA BARONE, LINA CHIANESE, FRANCESCO ADDEO, ANDREA SCALONI, LUISA PELLEGRINO et PIERPAOLO RESMINI. « Phosphopeptides from Grana Padano cheese : nature, origin and changes during ripening ». Journal of Dairy Research 64, no 4 (novembre 1997) : 601–15. http://dx.doi.org/10.1017/s0022029997002392.

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Casein phosphopeptides (CPP) which develop in Grana Padano cheese at different ages were isolated by precipitation with Ba2+ and analysed by HPLC. Profiles were complex throughout the period between 4 and 38 months. CPP in a cheese sample 14 months old were identified by a combination of fast atom bombardment–mass spectrometry and Edman degradation. They were found to consist of a mixture of components derived from three parent peptides, β-CNf(7–28)4P, αs1-CNf(61–79)4P and αs1-CNf(7–21)4P. In total, 45 phosphopeptides were identified: 24 from β-CN, 16 from αs1-CN and 5 from αs2-CN. The presence of aminopeptidase activity during cheese ripening was deduced from the presence of a number of CPP of different lengths with the loss of one or more residues from the N-terminus. The longest had C-terminal lysine and seemed to be progressively hydrolysed by carboxypeptidases A and B to shorter peptides. CPP in cheese appeared to be shortened plasmin-mediated products. Moreover, those most resistant to further hydrolysis contained at least three closely located phosphoserine residues. The anticariogenic activity of CPP is also discussed.
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ROSSETTI, L., M. FORNASARI, M. GATTI, C. LAZZI, E. NEVIANI et G. GIRAFFA. « Grana Padano cheese whey starters : Microbial composition and strain distribution ». International Journal of Food Microbiology 127, no 1-2 (30 septembre 2008) : 168–71. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.06.005.

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BELLETTI, NICOLETTA, MONICA GATTI, BENEDETTA BOTTARI, ERASMO NEVIANI, GIULIA TABANELLI et FAUSTO GARDINI. « Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses ». Journal of Food Protection 72, no 10 (1 octobre 2009) : 2162–69. http://dx.doi.org/10.4315/0362-028x-72.10.2162.

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One hundred forty-one lactobacilli strains isolated from natural whey starter cultures and ripened Grana Padano and Parmigiano Reggiano cheeses were tested for their susceptibility to 13 antibiotics, in particular, penicillin G, ampicillin, amoxicillin, oxacillin, cephalotin, cefuroxime, vancomycin, gentamicin, tetracycline, erythromycin, clindamycin, co-trimoxazole, and nitrofurantoin. The strains belonged to the species Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. rhamnosus, and L. casei. The strains of the first two species were isolated from whey starter cultures, and the strains of the last two species were from the ripened cheeses. Significant differences among the strains in their antibiotic resistance were found in relation to the type of cheese and, especially, the strains from Parmigiano Reggiano were more resistant to gentamicin and penicillin G. The strains isolated in the ripened cheese were generally more resistant than those isolated from natural whey starter cultures; in particular, significant differences regarding oxacillin, vancomycin, cephalotin, and co-trimoxazole were observed. Finally, no significant difference in relation to the type of cheese was found among the thermophilic lactobacilli isolated from whey cultures, while the facultatively heterofermentative lactobacilli isolated from Parmigiano Reggiano showed higher resistance toward gentamicin and penicillin G than did the same species isolated from Grana Padano.
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Prandini, Aldo, Samantha Sigolo et Gianfranco Piva. « Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and Grana Padano cheese in conventional and organic farming systems ». Journal of Dairy Research 76, no 3 (18 mai 2009) : 278–82. http://dx.doi.org/10.1017/s0022029909004099.

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CLA levels and fatty acid composition were measured to compare the fat composition in organic bulk milk, destined to the production of Grana Padano cheese, with those produced by conventional system. The curds and Grana Padano cheeses were also analysed to evaluate the effects of the production technology on the CLA content. All analysed organic samples were characterized by higher annual means of CLA, vaccenic acid (TVA) and linolenic acid (LNA) in comparison with conventional samples (with P<0·05). Nevertheless, no particular effect of the production technology was seen on the CLA content. The animal diet appears to be the factor which has the highest effect on the CLA concentration in milk and milk products and an organic diet based on fresh or dried forage, that is rich in CLA precursory fatty acids, may improve the yield of fatty acids with beneficial effects on health.
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Zago, Miriam, Angela De Lorentiis, Domenico Carminati, Lucia Comaschi et Giorgio Giraffa. « Detection and identification of Lactobacillus delbrueckii subsp. lactis bacteriophages by PCR ». Journal of Dairy Research 73, no 2 (16 janvier 2006) : 146–53. http://dx.doi.org/10.1017/s0022029905001524.

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A sensitive PCR method amplifying an internal fragment of the major tail protein gene was developed to detect Lactobacillus delbrueckii subsp. lactis lytic bacteriophages in undefined, thermophilic whey starters used in Italy for production of Grana and Provolone cheeses. PCR was applied to several lytic Lb. delbrueckii subsp. lactis bacteriophages, which were highly diverse according to restriction analysis and phage host range. PCR detected the presence of phages in two out of 11 cultures, when applied to whey starters for Grana Padano cheese sampled from different cheese plants. The presence of actively growing phages in infected cultures was confirmed by traditional test. The PCR method proved to be useful to screen for the presence of Lb. delbrueckii subsp. lactis phages in thermophilic whey starters.
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de Angelis Curtis, S., R. Curini, G. D'Ascenzo, F. Sagone, S. Fachin et A. Bocca. « Grana Padano cheese : thermoanalytical techniques applied to the study of ripening ». Food Chemistry 66, no 3 (août 1999) : 375–80. http://dx.doi.org/10.1016/s0308-8146(99)00073-4.

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Mulas, G., R. Anedda, D. L. Longo, T. Roggio et S. Uzzau. « An MRI method for monitoring the ripening of Grana Padano cheese ». International Dairy Journal 52 (janvier 2016) : 19–25. http://dx.doi.org/10.1016/j.idairyj.2015.08.011.

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Gatti, Monica, Carlo Trivisano, Enrico Fabrizi, Erasmo Neviani et Fausto Gardini. « Biodiversity among Lactobacillus helveticus Strains Isolated from Different Natural Whey Starter Cultures as Revealed by Classification Trees ». Applied and Environmental Microbiology 70, no 1 (janvier 2004) : 182–90. http://dx.doi.org/10.1128/aem.70.1.182-190.2004.

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ABSTRACT Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium used extensively for manufacturing Swiss type and aged Italian cheese. In this study, the phenotypic and genotypic diversity of strains isolated from different natural dairy starter cultures used for Grana Padano, Parmigiano Reggiano, and Provolone cheeses was investigated by a classification tree technique. A data set was used that consists of 119 L. helveticus strains, each of which was studied for its physiological characters, as well as surface protein profiles and hybridization with a species-specific DNA probe. The methodology employed in this work allowed the strains to be grouped into terminal nodes without difficult and subjective interpretation. In particular, good discrimination was obtained between L. helveticus strains isolated, respectively, from Grana Padano and from Provolone natural whey starter cultures. The method used in this work allowed identification of the main characteristics that permit discrimination of biotypes. In order to understand what kind of genes could code for phenotypes of technological relevance, evidence that specific DNA sequences are present only in particular biotypes may be of great interest.
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Mucchetti, G., F. Locci, M. Gatti, E. Neviani, F. Addeo, A. Dossena et R. Marchelli. « Pyroglutamic Acid in Cheese : Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese ». Journal of Dairy Science 83, no 4 (avril 2000) : 659–65. http://dx.doi.org/10.3168/jds.s0022-0302(00)74926-5.

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Gaiaschi, A., B. Beretta, C. Poiesi, A. Conti, M. G. Giuffrida, C. L. Galli et P. Restani. « Proteolysis of αs-Casein as a Marker of Grana Padano Cheese Ripening ». Journal of Dairy Science 83, no 12 (décembre 2000) : 2733–39. http://dx.doi.org/10.3168/jds.s0022-0302(00)75167-8.

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Gaiaschi, A., B. Beretta, C. Poiesi, A. Conti, M. G. Giuffrida, C. L. Galli et P. Restani. « Proteolysis of β-Casein as a Marker of Grana Padano Cheese Ripening ». Journal of Dairy Science 84, no 1 (janvier 2001) : 60–65. http://dx.doi.org/10.3168/jds.s0022-0302(01)74452-9.

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Bava, L., J. Bacenetti, G. Gislon, L. Pellegrino, P. D'Incecco, A. Sandrucci, A. Tamburini, M. Fiala et M. Zucali. « Impact assessment of traditional food manufacturing : The case of Grana Padano cheese ». Science of The Total Environment 626 (juin 2018) : 1200–1209. http://dx.doi.org/10.1016/j.scitotenv.2018.01.143.

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Gatti, Monica, Benedetta Bottari, Marcela Santarelli et Erasmo Neviani. « Comparison of natural whey starters for Grana Padano cheese using sunray plots ». Annals of Microbiology 61, no 3 (30 novembre 2010) : 475–81. http://dx.doi.org/10.1007/s13213-010-0161-x.

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de Angelis Curtis, S., R. Curini, M. Delfini, E. Brosio, F. D'Ascenzo et B. Bocca. « Amino acid profile in the ripening of Grana Padano cheese : a NMR study ». Food Chemistry 71, no 4 (décembre 2000) : 495–502. http://dx.doi.org/10.1016/s0308-8146(00)00192-8.

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Iaconelli, Amerigo, Lucia Fiorentini, Sara Bruschi, Filippo Rossi, Geltrude Mingrone et Gianfranco Piva. « Absence of Allergic Reactions to Egg White Lysozyme Additive in Grana Padano Cheese ». Journal of the American College of Nutrition 27, no 2 (avril 2008) : 326–31. http://dx.doi.org/10.1080/07315724.2008.10719707.

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Manetta, Anna Chiara, Melania Giammarco, Lorella Di Giuseppe, Isa Fusaro, Alessandro Gramenzi, Andrea Formigoni, Giorgio Vignola et Lamberto Lambertini. « Distribution of aflatoxin M1 during Grana Padano cheese production from naturally contaminated milk ». Food Chemistry 113, no 2 (mars 2009) : 595–99. http://dx.doi.org/10.1016/j.foodchem.2008.07.091.

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Cattaneo, Stefano, Johannes A. Hogenboom, Fabio Masotti, Veronica Rosi, Luisa Pellegrino et Pierpaolo Resmini. « Grated Grana Padano cheese : new hints on how to control quality and recognize imitations ». Dairy Science and Technology 88, no 4-5 (juillet 2008) : 595–605. http://dx.doi.org/10.1051/dst:2008024.

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Crippa, G., M. Bosi, A. Cassi, L. Fiorentini et F. Rossi. « BLOOD PRESSURE LOWERING EFFECT OF DIETARY INTEGRATION WITH GRANA PADANO CHEESE IN HYPERTENSIVE PATIENTS ». Journal of Hypertension 29 (juin 2011) : e27. http://dx.doi.org/10.1097/00004872-201106001-00068.

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Restani, Patrizia, Teresa Velonà, Aristodemo Carpen, Marcello Duranti et Corrado L. Galli. « γ-Casein as a Marker of Ripening and/or Quality of Grana Padano Cheese ». Journal of Agricultural and Food Chemistry 44, no 8 (janvier 1996) : 2026–29. http://dx.doi.org/10.1021/jf950633a.

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Santarelli, Marcela, Benedetta Bottari, Camilla Lazzi, Erasmo Neviani et Monica Gatti. « Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese ». Systematic and Applied Microbiology 36, no 8 (décembre 2013) : 593–600. http://dx.doi.org/10.1016/j.syapm.2013.04.007.

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Iezzi, R., F. Locci, R. Ghiglietti, C. Belingheri, S. Francolino et G. Mucchetti. « Parmigiano Reggiano and Grana Padano cheese curd grains size and distribution by image analysis ». LWT 47, no 2 (juillet 2012) : 380–85. http://dx.doi.org/10.1016/j.lwt.2012.01.035.

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Masoero, F., M. Moschini, F. Rossi et G. Piva. « Effect of bovine somatotropin on milk production, milk quality and the cheese-making properties of Grana Padano cheese ». Livestock Production Science 54, no 2 (mai 1998) : 107–14. http://dx.doi.org/10.1016/s0301-6226(97)00168-1.

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Barzaghi, Stefania, Lucia Monti, Laura Marinoni et Tiziana M. P. Cattaneo. « Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making ». Molecules 26, no 16 (10 août 2021) : 4839. http://dx.doi.org/10.3390/molecules26164839.

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Proteomics and metabolomics are analytic tools used in combination with bioinformatics to study proteins and metabolites which contribute to describing complex biological systems. The growing interest in research concerning the resolution of these systems has stimulated the development of sophisticated procedures and new applications. This paper introduces the evolution of statistical techniques for the treatment of data, suggesting the possibility to successfully characterize the milk-whey syneresis process by applying two-dimensional correlation analysis (2DCOR) to a series of CE electropherograms referring to milk-whey samples collected during cheese manufacturing. Two cheese-making processes to produce hard cheese (Grana type) and fresh cheese (Crescenza) were taken as models. The applied chemometric tools were shown to be useful for the treatment of data acquired in a systematically perturbed chemical system as a function of time.
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Zago, Miriam, Tommaso Bardelli, Lia Rossetti, Nelson Nazzicari, Domenico Carminati, Andrea Galli et Giorgio Giraffa. « Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis ». Food Microbiology 93 (février 2021) : 103613. http://dx.doi.org/10.1016/j.fm.2020.103613.

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da Silva Duarte, Vinícius, Angiolella Lombardi, Viviana Corich et Alessio Giacomini. « Assessment of the microbiological origin of blowing defects in Grana Padano Protected Designation of Origin cheese ». Journal of Dairy Science 105, no 4 (avril 2022) : 2858–67. http://dx.doi.org/10.3168/jds.2021-21097.

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Morandi, S., T. Silvetti et M. Brasca. « Content and spatial distribution of dairy-related Clostridium spores in Grana Padano cheese during the ripening period ». LWT 167 (septembre 2022) : 113850. http://dx.doi.org/10.1016/j.lwt.2022.113850.

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RESTANI, P., E. CORSINI et C. L. GALLI. « A Novel Approach to Quantify the Amount of Formaldehyde Added to Milk in Grana Padano Cheese Production ». Journal of Food Science 54, no 3 (mai 1989) : 578–80. http://dx.doi.org/10.1111/j.1365-2621.1989.tb04656.x.

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Vitali, Andrea, Maria Segnalini, Stanislao Esposito, Nicola Lacetera, Alessandro Nardone et Umberto Bernabucci. « The changes of climate may threat the production of Grana Padano cheese : past, recent and future scenarios ». Italian Journal of Animal Science 18, no 1 (2 janvier 2019) : 922–33. http://dx.doi.org/10.1080/1828051x.2019.1604087.

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Lazzi, C., L. Rossetti, M. Zago, E. Neviani et G. Giraffa. « Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCR ». Journal of Applied Microbiology 96, no 3 (mars 2004) : 481–90. http://dx.doi.org/10.1111/j.1365-2672.2004.02180.x.

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Sforza, Stefano, Linda Ferroni, Gianni Galaverna, Arnaldo Dossena et Rosangela Marchelli. « Extraction, Semi-Quantification, and Fast On-line Identification of Oligopeptides in Grana Padano Cheese by HPLC−MS ». Journal of Agricultural and Food Chemistry 51, no 8 (avril 2003) : 2130–35. http://dx.doi.org/10.1021/jf025866y.

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Cattaneo, Stefano, Milda Stuknytė, Anita Ferraretto et Ivano De Noni. « Impact of the in vitro gastrointestinal digestion protocol on casein phosphopeptide profile of Grana Padano cheese digestates ». LWT 77 (avril 2017) : 356–61. http://dx.doi.org/10.1016/j.lwt.2016.11.069.

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Santarelli, M., M. Gatti, C. Lazzi, V. Bernini, G. A. Zapparoli et E. Neviani. « Whey Starter for Grana Padano Cheese : Effect of Technological Parameters on Viability and Composition of the Microbial Community ». Journal of Dairy Science 91, no 3 (mars 2008) : 883–91. http://dx.doi.org/10.3168/jds.2007-0296.

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Andrighetto, C., G. Marcazzan et A. Lombardi. « Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese ». Letters in Applied Microbiology 38, no 5 (mai 2004) : 400–405. http://dx.doi.org/10.1111/j.1472-765x.2004.01504.x.

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Soggiu, Alessio, Cristian Piras, Stefano Levi Mortera, Isabella Alloggio, Andrea Urbani, Luigi Bonizzi et Paola Roncada. « Unravelling the effect of clostridia spores and lysozyme on microbiota dynamics in Grana Padano cheese : A metaproteomics approach ». Journal of Proteomics 147 (septembre 2016) : 21–27. http://dx.doi.org/10.1016/j.jprot.2016.03.035.

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Kandasamy, Sujatha, Jayeon Yoo, Jeonghee Yun, Han Byul Kang, Kuk-Hwan Seol et Jun-Sang Ham. « Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets ». Metabolites 11, no 1 (4 janvier 2021) : 31. http://dx.doi.org/10.3390/metabo11010031.

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To evaluate the safety and risk assessment of cheese consumption in the Republic of Korea, sixty cheese samples purchased from the farmstead and retails markets (imported) were analyzed for their biogenic amine (BA) contents. The BA profiles and quantities of eight amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) were determined using high-performance liquid chromatography (HPLC). Spermine was the only amine detectable in all the samples. The BAs of fresh cheeses from both farmstead and retail markets were mostly undetectable, and comparatively at lower levels (<125 mg/kg) than ripened samples. Putrescine was undetectable in all the domestic ripened cheeses. The sum of BA levels in the imported ripened cheeses of Pecorino Romano (1889.75 mg/kg) and Grana Padano (1237.80 mg/kg) exceeds >1000 mg/kg, of which histamine accounts nearly 86 and 77% of the total levels, respectively. The tolerable limits of the potential toxic amines, histamine and tyramine surpassed in four and three imported ripened samples, respectively. Furthermore, the presence of potentiators (putrescine and cadaverine) together in samples even with a lower level of toxic amines alarms the risk in consumption. Therefore, adoption of strict hygienic practices during the entire chain of cheese production, along with obligatory monitoring and regulation of BA in cheeses seems to be mandatory to ensure the safety of the consumers.
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Lazzi, Camilla, Milena Povolo, Francesco Locci, Valentina Bernini, Erasmo Neviani et Monica Gatti. « Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction ? The case of Grana Padano ». International Journal of Food Microbiology 233 (septembre 2016) : 20–28. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.06.009.

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Crippa, Giuseppe, Dorjan Zabzuni, Elena Bravi, Francesca M. Cicognini, Elisa Bighi et Filippo Rossi. « Randomized, double-blind, placebo-controlled, cross-over study on the antihypertensive effect of dietary integration with Grana Padano DOCG cheese ». Journal of the American Society of Hypertension 10, no 4 (avril 2016) : e6. http://dx.doi.org/10.1016/j.jash.2016.03.014.

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