Publications by authors named "Salvatore Francolino"
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Synopsis of recent research by authors named "Salvatore Francolino"
- Salvatore Francolino's research primarily focuses on optimizing cheese production quality, particularly for Italian cheeses like Grana Padano and Crescenza, addressing issues such as spoilage, fermentation, and mineral content in the manufacturing process.
- His recent work highlights the relationship between clostridial spore levels in milk and the occurrence of spoilage defects in hard cheeses, alongside investigations into starter cultures for soft cheeses and the effects of milk composition on cheese properties.
- Francolino's studies also explore the implications of reducing sodium chloride in cheese production, using alternative salting methods, and their effects on product quality and sensory characteristics during aging.
