His primary areas of study are Brown Swiss, Rennet, Animal science, Food science and Analytical chemistry. Mauro Penasa has researched Brown Swiss in several fields, including Chymosin and Bovine milk. Rennet is a subfield of Casein that Mauro Penasa investigates.
His Casein research focuses on Heritability and how it connects with Genetic correlation, Lactation and Repeatability. His Animal science research focuses on Breed and Herd. Mauro Penasa works mostly in the field of Food science, limiting it down to concerns involving Mid infrared spectroscopy and, occasionally, Population level and Biotechnology.
His main research concerns Animal science, Breed, Herd, Lactation and Food science. His study in Animal science is interdisciplinary in nature, drawing from both Rennet, Ice calving and Heritability. His work deals with themes such as Chymosin, Titratable acid and Holstein Friesian cattle, which intersect with Rennet.
His research integrates issues of Genetic correlation and Genetic variation in his study of Heritability. Many of his research projects under Food science are closely connected to Composition with Composition, tying the diverse disciplines of science together. His biological study deals with issues like Sire, which deal with fields such as Artificial insemination.
Animal science, Lactation, Herd, Udder and Breed are his primary areas of study. His Animal science study combines topics in areas such as Casein, Somatic cell count, Lactose and Heritability. His Casein study focuses on Rennet in particular.
He interconnects Partial least squares regression and Titratable acid in the investigation of issues within Rennet. Mauro Penasa has included themes like NEFA, Coefficient of determination and Brown Swiss in his Lactation study. The concepts of his Breed study are interwoven with issues in Jersey cattle and Phenotypic analysis.
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At-line prediction of fatty acid profile in chicken breast using near infrared reflectance spectroscopy.
M. De Marchi;R. Riovanto;M. Penasa;M. Cassandro.
Meat Science (2012)
Invited review: Mid-infrared spectroscopy as phenotyping tool for milk traits1
M. De Marchi;V. Toffanin;M. Cassandro;M. Penasa.
Journal of Dairy Science (2014)
Invited review: Genetics and modeling of milk coagulation properties.
G. Bittante;M. Penasa;A. Cecchinato.
Journal of Dairy Science (2012)
Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy
M. De Marchi;Colette C. Fagan;C. P. O'Donnell;A. Cecchinato.
Journal of Dairy Science (2009)
Reproducibility and repeatability of measures of milk coagulation properties and predictive ability of mid-infrared reflectance spectroscopy.
R. Dal Zotto;M. De Marchi;A. Cecchinato;M. Penasa.
Journal of Dairy Science (2008)
Dairy systems in mountainous areas: Farm animal biodiversity, milk production and destination, and land use
E. Sturaro;E. Marchiori;G. Cocca;M. Penasa.
Livestock Science (2013)
Comparison between mechanical and near-infrared methods for assessing coagulation properties of bovine milk
C. Cipolat-Gotet;A. Cecchinato;M. De Marchi;M. Penasa.
Journal of Dairy Science (2012)
Genetic parameters of coagulation properties, milk yield, quality, and acidity estimated using coagulating and noncoagulating milk information in Brown Swiss and Holstein-Friesian cows
A. Cecchinato;M. Penasa;M. De Marchi;L. Gallo.
Journal of Dairy Science (2011)
Effectiveness of mid-infrared spectroscopy to predict fatty acid composition of Brown Swiss bovine milk.
M. De Marchi;M. Penasa;A. Cecchinato;M. Mele.
Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions.
Denis Pretto;Massimo De Marchi;Mauro Penasa;Martino Cassandro.
Journal of Dairy Research (2013)
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