GIRAFFA GIORGIO

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Dairy microbiology
Course year: 2 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2022/2023

Dairy microbiology
Course year: 2 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2021/2022

Dairy microbiology
Course year: 2 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2020/2021

Dairy microbiology
Course year: 2 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2019/2020

Dairy microbiology
Course year: 2 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2017/2018

Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage

Year: 2022

Author/s: Alinovi Marcello, Tidona Flavio, Monti Lucia, Francolino Salvatore, Brusa Gianluca, Ghiglietti Roberta, Locci Francesco, Giraffa Giorgio
Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties

Year: 2020

Author/s: Tidona Flavio, Alinovi Marcello, Francolino Salvatore, Brusa Gianluca, Ghiglietti Roberta, Locci Francesco, Mucchetti Germano, Giraffa Giorgio
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

Year: 2020

Author/s: Tidona Flavio, Francolino Salvatore, Ghiglietti Roberta, Locci Francesco, Brusa Gianluca, Alinovi Marcello, Mucchetti Germano, Giraffa Giorgio
Effetti di colture starter e coagulanti innovativi sul processo produttivo della crescenza: resa casearia e caratteristiche

Year: 2016

Author/s: Giraffa Giorgio, Alinovi Marcello, Carminati Domenico, Cordioli Matteo, Francolino Salvatore, Ghiglietti Roberta, Locci Francesco, Monti Lucia, Tidona Flavio, Mucchetti Germano
Microorganisms belonging to the genus enterococcus in foods: Antibiotic resistance and opportunistic pathogenicity

Year: 1999

Author/s: Giraffa G., Neviani E.