Giovanna Cortese's scientific contributions
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Publications (4)
Attraverso il progetto T-Cheesimal, al quale hanno preso parte il CoRFiLaC (Consorzio Ricerca sulla Filiera Lattiero Casearia), il DISPA dell'Università di Agraria di Catania e l'Università di Malta, avente lo studio e la valorizzazione di un formaggio locale maltese il "Gbjena", insieme ai formaggi siciliani, si è svolto un primissimo pilot study...
Purpose: This study aims to investigate consumers ability to discern food
product quality in absence of information compared to mass products.
Design/methodology/approach: Milk types were selected in order to satisfy
two dimensions: fat content and quality difference. Two experiments
were run: in the first standardized or mass milks (Ultra-High-Tem...
In the 2006, a study was carried out on consumers' preference and evaluation of food products linked to the biodiversity factors such as: pasture, cheese making, raw milk, traditional tools, and natural rennet. The aim was to show how consumers evaluated these products independently from their knowledge about the identity of the food they tasted. D...
Citations
... Raw milk cheese still represents a concern in the EU including Italy where consumers are significantly more willing to buy raw milk cheeses than pasteurized milk cheese [32]. Raw milk cheeses, analysed in this study, can be considered as a low risk food due to the absence of major foodborne pathogens such as Salmonella and Listeria monocytogenes. ...
![[object Object]](https://i1.rgstatic.net/ii/profile.image/1043189184073731-1625727091735_Q64/C-Pasta.jpg)
![[object Object]](https://i1.rgstatic.net/ii/profile.image/272401430740998-1441956970073_Q64/Giuseppe-Licitra.jpg)
... According to current consumer trends, dairy products manufactured by traditional methods have greater acceptance by the consumers than the industrialized ones (Pasta et al., 2009). Indeed traditionally made Feta is considered more tasteful by most consumers than the industrially made Feta (Collins et al., 2004). ...
