Theresearch activity focuses on the milk quality of different farmed species, particularly cattle, sheep and buffalo, in order to improve the understanding of their specific characteristics and suitability for cheesemaking.

This study considers various quality aspects, including thesuitability of milk for processing into cheese, a key parameter in assessing the yield and final quality of dairy products. Specifically, the effects of environmental factors such asthermal environment, climate change adaptation systems and animalfeeding are analyzed, as these elements can significantly influence somatic cell content (both total and differential) and chemical properties of milk. These environmental factors also affect the health status of the udder, leading to changes in the contents of the main chemical components of milk, such as protein, which play a crucial role in the cheesemaking processes.

The goal of this research is therefore to understand how environmental and nutritional variables can improve or impair milk quality and optimize the process of turning milk into cheese, with potential benefits for both animal health and the dairy industry.