Massimo Malacarne
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Explore the profile of Massimo Malacarne including associated specialties, affiliations and a list of published articles.
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23
Citations
186
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Recent Articles
1.
Franceschi P, Sun W, Malacarne M, Luo Y, Formaggioni P, Martuzzi F, et al.
Foods
. 2023 Apr;
12(7).
PMID: 37048234
This research was aimed to assess the distribution of calcium, phosphorus and magnesium within the casein micelles of yak milk. To this aim, nine bulk yak milk samples (Y-milk), collected...
2.
Mariani E, Malacarne M, Cipolat-Gotet C, Cecchinato A, Bittante G, Summer A
Front Vet Sci
. 2022 Oct;
9:1012251.
PMID: 36311669
The composition of raw milk is of major importance for dairy products, especially fat, protein, and casein (CN) contents, which are used worldwide in breeding programs for dairy species because...
3.
Franceschi P, Formaggioni P, Brasca M, Natrella G, Faccia M, Malacarne M, et al.
Anim Biosci
. 2022 Jul;
36(1):132-143.
PMID: 35798045
Objective: The aim was to study the influence of cooling milk at 9°C at the farm versus keeping it at 20°C on Parmigiano Reggiano cheese lipolysis. Methods: A total of...
4.
Franceschi P, Brasca M, Malacarne M, Formaggioni P, Faccia M, Natrella G, et al.
Animals (Basel)
. 2021 Oct;
11(10).
PMID: 34679856
Parmigiano Reggiano is a hard PDO cheese made from bovine raw milk, whose microbiological characteristics have important repercussions on cheese quality. According to the EU official production protocol, milk temperature...
5.
Ablondi M, Malacarne M, Cipolat-Gotet C, van Kaam J, Sabbioni A, Summer A
Sci Rep
. 2021 Jun;
11(1):12601.
PMID: 34131265
Dairy cattle breeds have been exposed to intense artificial selection for milk production traits over the last fifty years. In Italy, where over 80% of milk is processed into cheese,...
6.
Stocco G, Summer A, Cipolat-Gotet C, Malacarne M, Cecchinato A, Amalfitano N, et al.
J Dairy Sci
. 2021 May;
104(8):8439-8453.
PMID: 34053760
Natural variations in milk minerals, their relationships, and their associations with the coagulation process and cheese-making traits present an opportunity for the differentiation of milk destined for high-quality natural products,...
7.
Franceschi P, Malacarne M, Formaggioni P, Faccia M, Summer A
Animals (Basel)
. 2021 Apr;
11(3).
PMID: 33808753
Parmigiano Reggiano is a Protected Designation of Origin (PDO) cheese whose official production protocol provides that milk cannot be stored at less than 18 °C at the farm. The possibility...
8.
Franceschi P, Malacarne M, Formaggioni P, Faccia M, Summer A
Animals (Basel)
. 2020 Aug;
10(8).
PMID: 32752195
Milk from different cattle breeds can present different casein and fat contents, which are reflected in different cheese yields (CY). However, CY is also related to some breed-related molecular characteristics....
9.
Franceschi P, Malacarne M, Faccia M, Rossoni A, Santus E, Formaggioni P, et al.
Food Technol Biotechnol
. 2020 Jul;
58(1):91-97.
PMID: 32684793
The aim of the present study is to investigate the effect of κ-casein B content in milk on the yield of high-moisture mozzarella cheese. The study was carried out by...
10.
Cipolat-Gotet C, Malacarne M, Summer A, Cecchinato A, Bittante G
J Dairy Sci
. 2020 Jun;
103(8):6843-6857.
PMID: 32475671
The yield, flavor, and texture of ripened cheese result from numerous interrelated microbiological, biochemical, and physical reactions that take place during ripening. The aims of the present study were to...