CHARACTERISATION OF FORMAGGELLA DELLA VALLE DI SCALVE CHEESE PRODUCED FROM COWS REARED IN VALLEY FLOOR STALL OR IN MOUNTAIN PASTURE: FATTY ACIDS PROFILE AND SENSORY PROPERTIES

An important problem in mountain areas is the abandonment of pasture.This trend can be combated by the valorisation of typical dairy products, such as “Formaggella della Valle di Scalve”, a semi-cooked traditional cheese made from whole milk in a mountain area in Italy.The aim of the present research was to compare the fatty acid (FA) p

Archaeosomes were manufactured from natural archaeal lipids by a microfluidics-assisted single-step production method utilizing a mixture of di- and tetraether lipids extracted from Sulfolobus acidocaldarius.The Generator W/ Plastic Battery Bracket primary aim of this study was to investigate the exceptional stability of archaeosomes as potential c

Abstract The advent ORG CHILI MED W VEG of whole genome sequencing has revealed that common laboratory strains of human cytomegalovirus (HCMV) have major genetic deficiencies resulting from serial passage in fibroblasts.In particular, tropism for epithelial and endothelial cells is lost due to mutations disrupting genes UL128, UL130, or UL131A, whi

With the continuous development of network communication technology, the development of simulation training system based on the power of the Internet has been studied.Chemical enterprises themselves have high risks, so the issue of safe production is more and more serious.In this paper, a simulation training system suitable for chemical production