2021 - Brazzale Science Center

·24 December 2021

Sensory impact of milk and its derivatives: reasons and causes

Prof. Monica Bononi - Professor of Food Chemical Analysis - University of Milan

The topic in the header was recently addressed by B. Martin et al. in two papers published in 2005 with... Read More

·21 December 2021

Introductory remarks on some minor components of the fat fraction of milk and their role in nutrition – Note 2

Prof. Fernando Tateo - Full Professor of Food Science and Technology, University of Milan Prof. Monica Bononi - Professor of Food Chemical Analysis, University of Milan

The attention to the isomeric fatty acids, known with the acronym CLA, that are present in the milk of ruminants... Read More

Food & Nutrition

·21 December 2021

Dairy products have no analogs, substitutes or imitations.

Prof. Fernando Tateo - Professor of Food Science and Technologies - Unversity of Milan & Monica Prof. Monica Bononi - Professor of Food Chemical Analysis, University of Milan

Supporting the scientific merit of publications aimed at highlighting alleged similarities between milk and emulsions derived from seeds (soy, cashew,... Read More

Year: 2021

Sensory impact of milk and its derivatives: reasons and causes

Introductory remarks on some minor components of the fat fraction of milk and their role in nutrition – Note 2

Dairy products have no analogs, substitutes or imitations.

Registration for newsletters

Nutritional rationales as the key determinant in classifying ice cream

Innovation in the storage/maturation of Gran Moravia cheese in an environmentally sustainable microclimatic zone.

Introductory remarks on some minor components of the fat fraction of milk and their role in nutrition – Note 1

Top 3 Stories

Sensory impact of milk and its derivatives: reasons and causes

Introductory remarks on some minor components of the fat fraction of milk and their role in nutrition – Note 2

Dairy products have no analogs, substitutes or imitations.

Registration for newsletters

Nutritional rationales as the key determinant in classifying ice cream

Innovation in the storage/maturation of Gran Moravia cheese in an environmentally sustainable microclimatic zone.

Introductory remarks on some minor components of the fat fraction of milk and their role in nutrition – Note 1

Top 3 Stories

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