Davide Manicardi

Consorzio del Formaggio Parmigiano Reggiano

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Scholarly Papers (1)

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Development of a New Prototypal Natural Whey Starter Production System to Study Biodiversity and Technological Features Fluctuations During Back-Slopping Practice Used for Parmigiano Reggiano PDO Cheese Production: The Penicillin G as Case Study

Number of pages: 20 Posted: 01 Apr 2025
Marianna Cristofolini, Maria Anna Ronsivalle, Davide Manicardi, Valentina Pizzamiglio, Valeria Musi, Elena Bortolazzo and Lisa Solieri
Università degli studi di Modena e Reggio Emilia (UNIMORE), Università degli studi di Modena e Reggio Emilia (UNIMORE), Consorzio del Formaggio Parmigiano Reggiano, Consorzio del Formaggio Parmigiano Reggiano, Research Centre on Animal Production, Research Centre on Animal Production and Università degli studi di Modena e Reggio Emilia (UNIMORE)
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natural whey starter, penicillin G, Streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus helveticus, microbial community, freeze-drying, maximum residue limits