Good raw milk quality is the basis for the production of high quality and typical dairy products. Several factors influence the characteristics of the dairy products, leading to modifications of  the concentrations of the different constituents as well as of the sensory properties, with significant outcome also on nutritional properties. The main activities include:

  • Studies on the content of milk constituents, with particular attention to the biofunctional molecules, and their changes caused by farming management, technological processes, and storage conditions
  • Phenotypic measures of individual milk, obtained by NIR spectra, to evaluate cheese yield   
  • Evaluation of the physical characteristics of milk fat as a function of genetic and nutrition by analyzing the scattering behaviour in near-infrared region
  • Development and application of chemometric models for data analysis 
  • Effectiveness of volatile and not-volatile lipid-based molecules in the definition of possible markers of origin 
  • Updating and development of analytical methods to assess genuineness and authenticity of dairy products, including ewe, goat and buffalo dairy products
  • Dairy microbiology: microbiological characterization of cheeses; microbial ecology of dairy-associated bacteria; microbial interactions and population dynamics in dairy products
  • Microbial diversity: identification and typing of starter and non-starter microflora
  • Collection of microorganisms of dairy interest, particularly lactic acid bacteria (LAB)
  • Genetic, technological and functional characterization of LAB (physiology, biochemical properties, nutraceutical and probiotic potential)
  • Detection, collection, and characterization of LAB bacteriophages