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Maria Teresa Sardina

University of Palermo

SCHOLARLY PAPERS

3

DOWNLOADS

115

TOTAL CITATIONS

0

Scholarly Papers (3)

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1.

Addition of Fruit Purees and Selected Starter Cultures to Enhance Quality Characteristics of Ewes’ Yogurt

Number of pages: 29 Posted: 30 Jan 2024
Giuliana Garofalo, Raimondo Gaglio, Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Silvia Riggio, Daniela Piazzese, Adriana Bonanno, Hüseyin Erten, Maria Teresa Sardina and Luca Settanni
University of Palermo, University of Palermo, University of Palermo, University of Palermo, University of Palermo, University of Palermo, University of Palermo, University of Palermo, Çukurova University, University of Palermo and University of Palermo
Downloads 59 (980,173)

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Ewe's yogurt, Selected starter culture, Fruit purees, Microbiological traits, Physicochemical properties, sensory evaluation

2.

Description of “Ovino Belmontese”, a New Semisoft Sheep's Milk Cheese Processed Using “Italico” Cheese Technology

Number of pages: 28 Posted: 17 Apr 2024
Raimondo Gaglio, Giuliana Garofalo, Tansu Taspinar, Gabriele Busetta, Marcella Barbera, Anna Maria Sutera, Antonio Alfonzo, Maria Teresa Sardina, Hüseyin Erten and Luca Settanni
University of Palermo, University of Palermo, Çukurova University, University of Palermo, University of Palermo, affiliation not provided to SSRN, Istituto Zooprofilattico Sperimentale delle Venezie, University of Palermo, Çukurova University and University of Palermo
Downloads 32 (1,290,922)

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Sheep's milk, Streptococcus thermophilus, Novel cheeses, Physicochemical properties, Fatty acids, Sensory evaluation

3.

Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria

Number of pages: 40 Posted: 22 Sep 2025
Gabriele Busetta, Giuliana Garofalo, Tansu Taspinar, Rosa Guarcello, Elena Franciosi, Maria Teresa Sardina, Giancarlo Moschetti, Luca Settanni, Hüseyin Erten and Raimondo Gaglio
University of Palermo, University of Palermo, Çukurova University, University of Palermo, Fondazione Edmund Mach, University of Palermo, University of Palermo, University of Palermo, Çukurova University and University of Palermo
Downloads 24 (1,399,036)

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Natural Ewiss cheese, Natural starter culture, Next Generation Sequencing, Sensory analysis, Sheep milk cheese, Volatile organic compounds