Problems in the Italian Soft-cheese Industry

The Italian Dental Industry

Biogenic Amines in Italian Pecorino Cheese

The quality of distinctive artisanal cheeses is closely associated with the territory of production and its traditions. Pedoclimatic characteristics, genetic autochthonous variations, and anthropic components create an environment so specific that it would be extremely difficult to reproduce elsewhere. Pecorino cheese is included in this sector of the market and is widely diffused in Italy (∼62...

Microbial penicillinase in soft types of cheese.

Penicillinase activity was found in commercial samples of Limburger, Liederkranz, and Brick, as well as in Roquefort and Danish Blue cheeses. The numbers of penicillinase-producing bacteria in the cheese flora were estimated by use of the most probable numbers technique coupled with penicillinase determinations on the individual cultures. Although streptococci constituted the predominant flora ...

University-Industry Collaboration in Biopharmaceutical Industry: The Italian Case

Abstract We investigate the determinants of University-Industry interactions in the biopharmaceutical in Italy, over the period 2004-2010. Because of the specificities of biopharmaceutical industry, we choose co-publishing as a proxy of University-Industry relations. By integrating different statistical sources, we construct a novel dataset of co-published articles containing measures of proxim...

Pollution problems in the metallurgical industry: A review

Processing of minerals and production of metals has increased greatly in recent years. As a result, the quantities of waste material and pollutants have also increased. In many cases technology has changed to cope with the problem. Processes have been either modified to decrease emissions, or replaced by others that are less polluting even if at a higher cost. This paper briefly reviews example...