EFFECT OF DIFFERENT FARMING PRACTICES ON LACTIC ACID BACTERIA CONTENT IN COW MILK

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 click here units (CFU) of bacterial count, unable to ensure a sufficient supply of LAB, w

The aim of this study is to determine the impact of atmosphere on the oxidation of ground walnut during storage at 20 °C.Seven varieties of walnut (Juglans regia L.) were ground and stored under O2 or N2 atmospheres in hermetically sealed vials for 10 months at room temperature.Antioxidative potential, total phenolic content, fatty acid compositio