Una metodologia autovalidante per la quantificazione della frazione amorfa inorganica in suoli dell'Etna

Optimising Lactic Acid Cheese Packaging Systems

On the basis of a previous research, it seems that foil-wrapped tray solutions are not particularly chosen by lactic acid cheese consumers. With relation to this study, almost half of the respondent population would have expressed the desire of different packages. Parchment packages and poly(ethylene-co-vinyl acetate)/polyvinylidene chloride/poly(ethylene-co-vinyl acetate) laminates would be removed by 25.0 and 12.5% of customers, respectively. Polyamide/polyethylene double and single packaging would be removed from the market only by 5.0% of respondents. Data have shown that cheese and packaging quality are dependent on lactic acid cheese surface microflora. The type of this microflora is …

The Production of Industrial Cow’s Milk Curds

By the historical viewpoint, cheeses are the final product of a complex work starting from milk. This liquid substance has to be coagulated: as a result, a heterogeneous matter—curd—is precipitated from the original milk. The rough composition of this intermediate influences the chemical composition of the final cheese. For these reasons, the production of industrial curds should be studied with attention. Different systems are available at present, but the mail process concerns always the coagulation of the original milk and the production of readily available curds for immediate or subsequent use (near the same cheesemaker or in different locations).This chapter discusses the normal produ…

Chemical Correlations Between Industrial Curds and Final Cheeses. Can Cheesemakers Standardise Productions?

The chemical composition of milks and curds influences the microbial ecology and chemical features of produced cheeses. This statement is quite obvious because ‘normal’ cheeses—products with a prevailing ingredient, milk—are obtained by means of the transformation of the main raw material and the addition of minor components. Because of the possible scarcity of readily available milk in many regions or economic areas, the industry of milk and dairy products, including cheeses, has improved the production of ready-to-use curds. These products, also named ‘industrial curds’, are produced exclusively for further cheesemaking processes. For this reason, ready-to-use curds are pre-packaged with …

Variabilità quali-quantitativa dello scheletro in due toposequenze di gypsisuoli

Le procedure standard di analisi fisica dei suoli prevedono la setacciatura del suolo, con rimozione dello scheletro, la frazione di diametro maggiore di due millimetri. Diversi studi hanno però confermato che lo scheletro, oltre ad influenzare le proprietà chimico-fisiche-idrologiche dei suoli, rappresenta in alcuni casi una preziosa fonte di terra fine, di carbonio organico, di azoto, e possiede una sua capacità di scambio cationico. Inoltre, ai fini tassonomici rappresenta una caratteristica diagnostica per l’individuazione di discontinuità litologiche. Scopo del lavoro è stato quello di determinare quanti-qualitativamente e classificare lo scheletro di suoli con salinità secondaria da g…

Sexual habits and risk factors for sexually transmitted diseases among medical students of Palermo’s University in 2010–2011.

Background The Residency Program in Hygiene and Preventive Medicine at Palermo’s University has conducted a survey among the students of the local Medical School regarding their knowledge about Sexually Transmitted Diseases (STDs), with the aim to detect possible risk factors frequently associated with STDs. Objectives The study has been conducted with an anonymous questionnaire delivered, during classes, to the students attending the six years of Medical School. The medical residents on Hygiene and Preventive Medicine of the Department of Sciences for Health Promotion at Palermo’s University had previously made a short introduction about the study and its purpose and answered students’ que…

Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow’s Milk Curds

The importance of prepackaged curds in the current cheese market is increased in the last years because of the persistence of cyclic periods with remarkable diminution of stored raw materials. Consequently, the cyclic deficiency of cow’s milk may determine the subsequent lack of correlated derivatives and force manufacturers to use prepackaged curds. Because of the critical importance of the chemical and microbiological ‘quality’ of these curds, the study of evolutive profiles of casein contents in selected industrial curds should be recommended. The aim of this chapter has been to show the analytical results of an industrial study carried out on seven different cow’s milk curds during stor…

Influenza vaccination coverage among medical residents: An Italian multicenter survey

Although influenza vaccination is recognized to be safe and effective, recent studies have confirmed that immunization coverage among health care workers remain generally low, especially among medical residents (MRs). Aim of the present multicenter study was to investigate attitudes and determinants associated with acceptance of influenza vaccination among Italian MRs. A survey was performed in 2012 on MRs attending post-graduate schools of 18 Italian Universities. Each participant was interviewed via an anonymous, self-administered, web-based questionnaire including questions on attitudes regarding influenza vaccination. A total of 2506 MRs were recruited in the survey and 299 (11.9%) of t…

Invasive meningococcal disease in Italy: from analysis of national data to an evidence-based vaccination strategy

Introduction. Invasive meningococcal disease (IMD) is one of the most severe vaccine-preventable diseases not yet under control. In Italy, although different anti-meningococcal vaccines are available, their offer among regions is heterogeneous. The aim of this study is to describe the epidemiology of IMD in Italy based on analysis of national surveillance data for 2011–2017 to optimize the vaccination strategy. Methods: IMD surveillance data from the Italian National Health Institute were analysed. Microsoft Excel was used to present trend analysis, stratifying by age and serogroups. Results: In Italy, during the period 2011–2017, the incidence of IMD increased from 0.25 cases/100,000 inhab…

VALIDAZIONE DELLA SHELF LIFE NELLE SEMICONSERVE ITTICHE

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several an…