Massimo Malacarne

Associate professor

Università degli Studi di Pavia

Italy

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About

Massimo Malacarne is an Associate Professor at the Università degli Studi di Parma, Italy. His research focuses on dairy science, particularly the impact of animal and herd factors on milk quality, as well as the composition and processing of cheeses such as Parmigiano Reggiano. Recent works include studies on the antioxidant potential in milk, mineral contents in dairy products, and advancements in automatic milking systems to enhance production quality and animal welfare.

Articles (11)

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2025

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2023

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2023

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2023

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2022

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2022

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2022

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2021

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2021

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2021

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2021

Collaborators (9)

Fabio Coloretti

ALMA MATER STUDIORUM UNIVERSITY OF BOLOGNA

ITALY

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Umberto Bernabucci

Full Professor

Università degli Studi di Torino

ITALY

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Professor

Università degli Studi di Pavia

ITALY

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Massimo Malacarne

Research Interests

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Articles (11)

Impact of animal and herd factors on the non-enzymatic antioxidant potential in milk from individual Brown Swiss cows

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

Distribution of Calcium, Phosphorus and Magnesium in Yak (Bos grunniens) Milk from the Qinghai Plateau in China

Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture

Innovative Technologies for the Feeding of Dairy Cattle to Ensure Animal Welfare and Production Quality—INNOVALAT

Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics

Prediction of fresh and ripened cheese yield using detailed milk composition and udder health indicators from individual Brown Swiss cows

Genome-wide scan reveals genetic divergence in Italian Holstein cows bred within PDO cheese production chains

Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

The mineral profile affects the coagulation pattern and cheese-making efficiency of bovine milk

Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis

Collaborators (9)

Fabio Coloretti

Umberto Bernabucci

Loredana Basiricò

Alberto Sabbioni

michele faccia

Paolo Formaggioni

Francesca Martuzzi

Eleni Tsiplakou

Andrea Summer

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