{"id":26575,"date":"2020-03-02T09:33:57","date_gmt":"2020-03-02T08:33:57","guid":{"rendered":"https:\/\/www.milkscienceconference.com\/es\/?page_id=26575"},"modified":"2020-03-24T18:46:26","modified_gmt":"2020-03-24T17:46:26","slug":"posters","status":"publish","type":"page","link":"https:\/\/www.milkscienceconference.com\/es\/posters\/","title":{"rendered":"Posters"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"26575\" class=\"elementor elementor-26575\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-section elementor-top-section elementor-element elementor-element-daf829c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"daf829c\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7c9deff\" data-id=\"7c9deff\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d5e74ea elementor-widget elementor-widget-text-editor\" data-id=\"d5e74ea\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>El <a href=\"https:\/\/www.milkscienceconference.com\/es\/comite-cientifico\/\" target=\"_blank\" rel=\"noopener\">comit\u00e9 cient\u00edfico<\/a> recibi\u00f3 36 posters, de los cuales seleccionaron un total de 34.<\/p><p>Los premiados fueron:<\/p><ul><li><strong>1er premio:<\/strong> Pic\u00f3n, A., Contribution of autochthonus lactic acid bacteria to the typical flavour of raw goat milk cheeses.<\/li><li><strong>2\u00ba premio:<\/strong> Batelli, G., Raw milk microbiota modifications as affected by different cleaning procedures: The Trentingrana case.<\/li><li><strong>3er premio:<\/strong> Alveranga, N., Characterization of Serpa cheese microbiome by Next Generation Sequencing (NGS) as assurance of specificity.<\/li><\/ul><p>A continuaci\u00f3n se pueden consultar los posters enviados por los autores. Todos no est\u00e1n disponibles.\u00a0<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c87161e elementor-widget elementor-widget-heading\" data-id=\"c87161e\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Posters<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7cd83e8 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"7cd83e8\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-423c944 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"423c944\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-8610899\" data-id=\"8610899\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0e14592 elementor-widget elementor-widget-image\" data-id=\"0e14592\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-01-BOTTARI.pdf\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-2-bottari-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26614\" alt=\"Giving importance to raw milk lactic acid bacteria: one of the objectives of Farm4PR project\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-9795535\" data-id=\"9795535\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-44df822 elementor-widget elementor-widget-text-editor\" data-id=\"44df822\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><b>Giving importance to raw milk lactic acid bacteria: one of the objectives of Farm4PR project<\/b><\/p><p>Benedetta Bottari, Elena Bancalari, Alessia Levante, Erasmo Neviani, Monica Gatti<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-82ddc1f elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"82ddc1f\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-4d2ced3 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4d2ced3\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-2fc4860\" data-id=\"2fc4860\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-866c69c elementor-widget elementor-widget-image\" data-id=\"866c69c\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-02-MIGUEL.pdf\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-2-miguel-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26615\" alt=\"Evaluation of the sensory properties of sheep and goat semi-hard cheeses made from raw or pasteurized milk\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-489750a\" data-id=\"489750a\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-aff2d2a elementor-widget elementor-widget-text-editor\" data-id=\"aff2d2a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><b>Evaluation of the sensory properties of sheep and goat semi-hard cheeses made from raw or pasteurized milk<\/b><\/p><p>Eugenio Miguel, Jesica Anton, Almudena \u00c1lvarez-Teno y Maite Iriondo-de Hond.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-f5b1252 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"f5b1252\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-c7e52f2 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c7e52f2\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-6da429f\" data-id=\"6da429f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f6fac8d elementor-widget elementor-widget-image\" data-id=\"f6fac8d\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-03-PICON.pdf\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-3-picon-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26618\" alt=\"CONTRIBUTION OF AUTOCHTHONOUS LACTIC ACID BACTERIA TO THE TYPICAL FLAVOUR OF RAW GOAT MILK CHEESES\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-7ca156e\" data-id=\"7ca156e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1d50bac elementor-widget elementor-widget-text-editor\" data-id=\"1d50bac\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Contribution of autochthonus lactic acid bacteria to the typical flavour of raw goat milk cheeses<\/strong><\/p><p>Antonia Picon, Olga L\u00f3pez-P\u00e9rez, Ederne Torres, Sonia Garde, Manuel Nu\u00f1ez<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-23e94b8 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"23e94b8\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-8c0f0aa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"8c0f0aa\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-7b41361\" data-id=\"7b41361\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-92a6008 elementor-widget elementor-widget-image\" data-id=\"92a6008\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-05-FRANCIOSI.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-5-franciosi-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26619\" alt=\"WHEY PHAGE ECOLOGY IN ARTISANAL TRADITIONAL GRANA-LIKE CHEESE: SUSTAINABILITY IN DAIRY PRODUCTION\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-1f7e2b7\" data-id=\"1f7e2b7\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cd55833 elementor-widget elementor-widget-text-editor\" data-id=\"cd55833\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Whey phage ecology in artisanal traditional grana-like cheese: sustainability in dairy production<\/strong><\/p><p>Andrea Mancini, Ilaria Carafa, Kieran Tuohy, Elena Franciosi<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-6553588 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"6553588\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-42e1e7c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"42e1e7c\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-17b07b6\" data-id=\"17b07b6\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-baa3521 elementor-widget elementor-widget-image\" data-id=\"baa3521\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-7-SCATASSA.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-6-scatassa-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26621\" alt=\"IDENTIFICATION AND EVALUATION OF ANTIMICROBIAL RESISTANCE OF ENTEROCOCCI ISOLATED FROM DIFFERENT SICILIAN DAIRY PRODUCTS\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-7544d82\" data-id=\"7544d82\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c2885dc elementor-widget elementor-widget-text-editor\" data-id=\"c2885dc\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Identification and evaluation of antimicrobial resistance of enterococci isolated from different sicilian dairy products<\/strong><\/p><p>Mancuso I., Palmeri M., Arcuri L., Scatassa M.L.Tuohy, Elena Franciosi<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-b1b251a elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"b1b251a\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-12bb09e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"12bb09e\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-30f0b9f\" data-id=\"30f0b9f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0a9b8ae elementor-widget elementor-widget-image\" data-id=\"0a9b8ae\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-10-BACHMANN.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-10-bachman-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26622\" alt=\"Lactic Acid Bacteria as Natural Markers for the Authentication of Swiss Raw Milk Cheeses\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-c527a4c\" data-id=\"c527a4c\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-27197eb elementor-widget elementor-widget-text-editor\" data-id=\"27197eb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Lactic Acid Bacteria as Natural Markers for<br \/>the Authentication of Swiss Raw Milk Cheeses<\/strong><\/p><p>Hans-Peter Bachmann, Alexandra Baumeyer Brahier, Petra L\u00fcdinTuohy, Elena Franciosi<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-8097892 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"8097892\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-fefe4b4 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"fefe4b4\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-e9c2d32\" data-id=\"e9c2d32\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5115a43 elementor-widget elementor-widget-image\" data-id=\"5115a43\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-11-RIME.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-11-rime-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26623\" alt=\"Innovating along the raw milk cheese value chain Overview of the Raw Milk and Agro Food Competence Center in Grangeneuve, Switzerland\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-f22eaea\" data-id=\"f22eaea\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8433a76 elementor-widget elementor-widget-text-editor\" data-id=\"8433a76\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Innovating along the raw milk cheese value chain Overview of the Raw Milk and Agro Food Competence Center in Grangeneuve, Switzerland<\/strong><\/p><p>Monika Luescher Bertocco, Thomas Rime<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-4635817 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"4635817\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-9bed28c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9bed28c\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-921ec40\" data-id=\"921ec40\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6e24a01 elementor-widget elementor-widget-image\" data-id=\"6e24a01\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-12-ROMERO-DEL-CASTILLO.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-12-romero-del-castillo-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26624\" alt=\"IS THE HEALTH INSPECTION AGAINST OR IN FAVOR OF RAW MILK? THE CASE OF CATALONIA\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-dcd1aa9\" data-id=\"dcd1aa9\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-65b70cb elementor-widget elementor-widget-text-editor\" data-id=\"65b70cb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Is the health inspection against or in favor of raw milk? The case of Catalonia<\/strong><\/p><p>Roser Romero del Castillo, Marta Galbany, Nat\u00e0lia Nicolau, Miriam Grasa, Mariona Rota, Miquel Mart\u00ednez, Anna Jubert<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-4cf8e87 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"4cf8e87\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-2ed8682 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2ed8682\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-a61f816\" data-id=\"a61f816\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-9ca9f45 elementor-widget elementor-widget-image\" data-id=\"9ca9f45\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-13-JARD.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-13-jard-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26625\" alt=\"Selecting raw goat milk lactic acid bacteria for sustainable biopreservation?\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-2f45133\" data-id=\"2f45133\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c864ae1 elementor-widget elementor-widget-text-editor\" data-id=\"c864ae1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Selecting raw goat milk lactic acid bacteria for sustainable biopreservation?<\/strong><\/p><p>Hajar MABROUK, Sophie PECASTAINGS, Christel COUDERC, Loubnah BELAHCEN, Fran\u00e7oise LERICHE, Christine ROQUES,<br \/>H\u00e9l\u00e8ne TORMO, Gw\u00e9na\u00eblle JARD<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-3144109 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"3144109\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-62d239e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"62d239e\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-682ed6f\" data-id=\"682ed6f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f10f1af elementor-widget elementor-widget-image\" data-id=\"f10f1af\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-16-FRESNO.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-16-fresno-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26626\" alt=\"Canarian Cheeses: Prevalence of pathogens (R-CE-2073\/2005) between 2011-2018\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-0291abc\" data-id=\"0291abc\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-915a020 elementor-widget elementor-widget-text-editor\" data-id=\"915a020\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Canarian Cheeses: Prevalence of pathogens (R-CE-2073\/2005) between 2011-2018<br \/><\/strong><\/p><p>M. Fresno, T. Gonzalez-Iglesias, S. \u00c1lvarez<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-6732c7b elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"6732c7b\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-caae968 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"caae968\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-fb2b659\" data-id=\"fb2b659\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f50b960 elementor-widget elementor-widget-image\" data-id=\"f50b960\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-17-FRESNO.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-17-fresno-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26627\" alt=\"\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-42d786f\" data-id=\"42d786f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-42a99ec elementor-widget elementor-widget-text-editor\" data-id=\"42a99ec\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>PDO Canarian raw milk cheeses, microbiological limits<br \/><\/strong><\/p><p>M. Fresno, T. Gonzalez-Iglesias, R. Gonzalez, A. Rodriguez, S. \u00c1lvarez<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-8567fdf elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"8567fdf\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-e1bf632 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e1bf632\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-b76592d\" data-id=\"b76592d\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-61882e8 elementor-widget elementor-widget-image\" data-id=\"61882e8\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-18-FRESNO.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-18-fresno-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26652\" alt=\"Hygienic quality of experimental goat raw milk cheeses manufactured within research projects\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-0106178\" data-id=\"0106178\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-57a658e elementor-widget elementor-widget-text-editor\" data-id=\"57a658e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Hygienic quality of experimental goat raw milk cheeses manufactured within research projects<br \/><\/strong><\/p><p>Mar\u00eda Fresno, Sergio \u00c1lvarez<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-983a69f elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"983a69f\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-bcef99f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"bcef99f\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-1b619e7\" data-id=\"1b619e7\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-573e985 elementor-widget elementor-widget-image\" data-id=\"573e985\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-20-TUPASELA.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-20-tupasela-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26653\" alt=\"Effects of homogenisation and pasteurisation of cow\u2019s milk on postprandial lipid metabolism in sensitive individuals\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-800ec98\" data-id=\"800ec98\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f646799 elementor-widget elementor-widget-text-editor\" data-id=\"f646799\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Effects of homogenisation and pasteurisation of cow\u2019s milk on postprandial lipid metabolism in sensitive individuals<br \/><\/strong><\/p><p>Nuora Anua, Linderborg Kaisaa, Pasma Tiinaa, Marnila Perttib, Tupasela Tuomob, Tahvonen Raijab, Yang Baorua, Viitanen Mattic, M\u00e4kel\u00e4 Petrie and Kallio Heikkia<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-be9bc6a elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"be9bc6a\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-7a1570a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7a1570a\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-9121945\" data-id=\"9121945\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c422a45 elementor-widget elementor-widget-image\" data-id=\"c422a45\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-21-GOMES.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-21-gomes-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26654\" alt=\"Variability of cardoon flowers technological proper6es for cheesemaking of Cynara cardunculus L. popula6ons from Alentejo (Portugal)\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-8cd463b\" data-id=\"8cd463b\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8fb3321 elementor-widget elementor-widget-text-editor\" data-id=\"8fb3321\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Variability of cardoon flowers technological properties for cheesemaking of Cynara cardunculus L. populations from Alentejo (Portugal)<br \/><\/strong><\/p><p>S. Gomes, M.J. Trigo, A.T. Belo, N.B. Alvarenga, J Dias, P. Lage, M.J. Carvalho, C. Pinheiro, E. Machado, C. Cruz, A. Paulino, T. Br\u00e1s, M.F. Duarte, A.P.L. Martins<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-240cb6d elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"240cb6d\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-9df9eab elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9df9eab\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-03a07f9\" data-id=\"03a07f9\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-080c9ae elementor-widget elementor-widget-image\" data-id=\"080c9ae\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-22-LOURO.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-22-louro-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26655\" alt=\"The effect of cold preserva1on and extract formula1on on the technological proper1es of cardoon (Cynara cardunculus L.) flower extracts for cheesemaking\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-34a0b58\" data-id=\"34a0b58\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b231d9f elementor-widget elementor-widget-text-editor\" data-id=\"b231d9f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>The effect of cold preservation and extract formulation on the technological properties of cardoon (Cynara cardunculus L.) flower extracts for cheesemaking<br \/><\/strong><\/p><p>A. Penas, S. Gomes, A.T. Belo, N.B. Alvarenga, A.P.L. Martins<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-457e7ef elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"457e7ef\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-9ecfb49 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9ecfb49\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-d75d873\" data-id=\"d75d873\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ad12660 elementor-widget elementor-widget-image\" data-id=\"ad12660\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-23-FEUTRY.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-2-feutry-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26659\" alt=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-23-FEUTRY.pdf\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-79e4efd\" data-id=\"79e4efd\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ceeea01 elementor-widget elementor-widget-text-editor\" data-id=\"ceeea01\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Microbiological composition and lactofermentation capacity of ewe raw milk produced in farmhouses located in PDO Ossau-Iraty cheese area<br \/><\/strong><\/p><p>Fabienne FEUTRY<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-88cd86a elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"88cd86a\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-c013fd5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c013fd5\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-642b913\" data-id=\"642b913\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ee7492e elementor-widget elementor-widget-image\" data-id=\"ee7492e\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-24-ALVARENGA.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-24-alvarenga-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26662\" alt=\"Characterization of Serpa cheese microbiome by Next Generation Sequencing (NGS) as assurance of specificity\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-b0287aa\" data-id=\"b0287aa\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4b3a45f elementor-widget elementor-widget-text-editor\" data-id=\"4b3a45f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Characterization of Serpa cheese microbiome<br \/>by Next Generation Sequencing (NGS) as assurance of specificity<br \/><\/strong><\/p><p>M.T. Santos, P. Serol, C. Lampreia1, O. Amaral, A. Macedo, C. Egas, S. Ruiz\u2010Moyano, M.J. Benito, M.G. C\u00f3rdoba, N. Alvarenga<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-ccb0af7 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"ccb0af7\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-9d72c6e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9d72c6e\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-0c0d378\" data-id=\"0c0d378\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ff420bd elementor-widget elementor-widget-image\" data-id=\"ff420bd\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-25-ALVARENGA.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-25-alvarenga-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26666\" alt=\"Research project SerpaFlora: Valorization of native microbiota of the Serpa cheese\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-2ac71b0\" data-id=\"2ac71b0\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-22c1835 elementor-widget elementor-widget-text-editor\" data-id=\"22c1835\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Research project SerpaFlora: Valorization of native microbiota of the Serpa cheese<br \/><\/strong><\/p><p>M.T. Santos, P. Serol, M. Pintado, H. Ara\u00fajo-Rodrigues, A.P.L. Martins, N. Alvarenga<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-9a391af elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"9a391af\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-c417ac8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c417ac8\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-9c1f02a\" data-id=\"9c1f02a\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-175c557 elementor-widget elementor-widget-image\" data-id=\"175c557\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-26-ALVARENGA.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-26-alvarenga-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26667\" alt=\"Influence of environmental conditions in the ripening of traditional ewe\u2019s cheese\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-d36ddee\" data-id=\"d36ddee\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f8b25b1 elementor-widget elementor-widget-text-editor\" data-id=\"f8b25b1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Influence of environmental conditions in the ripening of traditional ewe\u2019s cheese<br \/><\/strong><\/p><p>P. Lage, J. Martins, J. Caeiro, Sascha Geng, J. Dias, M.T. Santos, Nuno Alvarenga<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-bcfcc62 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"bcfcc62\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-3775e6f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3775e6f\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-d19a254\" data-id=\"d19a254\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1b280d6 elementor-widget elementor-widget-image\" data-id=\"1b280d6\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-27-FUSCO.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-27-fusco-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26668\" alt=\"Novel Insights into Enterotoxigenic Potential of Staphylococcus aureus Isolated from Raw Milk\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-e29c18b\" data-id=\"e29c18b\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8201199 elementor-widget elementor-widget-text-editor\" data-id=\"8201199\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Novel Insights into Enterotoxigenic Potential of Staphylococcus aureus Isolated from Raw Milk<br \/><\/strong><\/p><p>Fusco V, ChieffiD, Fanelli F, Cho G, Schubert J, Blaiotta G, Franz C. M. A. P, BaniaJ<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-4379029 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"4379029\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-79fd823 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"79fd823\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-ff4d08e\" data-id=\"ff4d08e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-677d703 elementor-widget elementor-widget-image\" data-id=\"677d703\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-28-FUSCO.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-28-fusco-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26669\" alt=\"Raw milk for direct human consumption inoculated with the probiotic Lactobacillus rhamnosus GG\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-e4d8955\" data-id=\"e4d8955\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-997ac8e elementor-widget elementor-widget-text-editor\" data-id=\"997ac8e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Raw milk for direct human consumption inoculated with the probiotic Lactobacillus rhamnosus GG<br \/><\/strong><\/p><p>Fusco V,Chieffi D, Faggiano G, Logrieco A. F.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-66d20b7 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"66d20b7\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-24326b3 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"24326b3\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-fc30589\" data-id=\"fc30589\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-348d4de elementor-widget elementor-widget-image\" data-id=\"348d4de\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-30-BANCALARI.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-30-bancalari-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26670\" alt=\"Low-temperature centrifugation of milk for manufacture of raw milk cheeses: impact on milk microflora and cheese yield\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-68777ca\" data-id=\"68777ca\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2c2d8f4 elementor-widget elementor-widget-text-editor\" data-id=\"2c2d8f4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Low-temperature centrifugation of milk for manufacture of raw milk cheeses: impact on milk microflora and cheese yield<br \/><\/strong><\/p><p>Elena Bancalari, Paolo D\u2019Incecco, Alessandro Ranghetti, Benedetta Bottari, Monica Gatti, Erasmo Neviani, Luisa Pellegrino<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-54dd6bf elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"54dd6bf\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-b6704cf elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b6704cf\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-65f27bf\" data-id=\"65f27bf\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-36ffc2e elementor-widget elementor-widget-image\" data-id=\"36ffc2e\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-34-VEGA.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-34-vega-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26671\" alt=\"Contribution to study of rennet used in the elaboration of Flor de Gu\u00eda cheese\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-d1985b9\" data-id=\"d1985b9\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2716eb3 elementor-widget elementor-widget-text-editor\" data-id=\"2716eb3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Contribution to study of rennet used in the elaboration of Flor de Gu\u00eda cheese<br \/><\/strong><\/p><p>Liuva Vega, Rafael Mill\u00e1n, Conrado Carrascosa, Natividad Ram\u00edrez, Esther Sanju\u00e1n Vel\u00e1zquez<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-4ae3dcd elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"4ae3dcd\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-1c677c7 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1c677c7\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-7e28ecb\" data-id=\"7e28ecb\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-9a8dbd6 elementor-widget elementor-widget-image\" data-id=\"9a8dbd6\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-35-RAMIREZ-OLIVARES.pdf\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/2019-35-ramirez-olivares-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-26672\" alt=\"Study of cheese labeling information in the local market\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-bad0880\" data-id=\"bad0880\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f6f9a74 elementor-widget elementor-widget-text-editor\" data-id=\"f6f9a74\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Study of cheese labeling information in the local market<br \/><\/strong><\/p><p>Ram\u00edrez-Olivares N, Mill\u00e1n R, Carrascosa C, P\u00e9rez-Gonz\u00e1lez G, Sanju\u00e1n E.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-4552936 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"4552936\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-76e3e6e bg_blue elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"76e3e6e\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-84f6c42\" data-id=\"84f6c42\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-042629e bg_blue elementor-widget elementor-widget-heading\" data-id=\"042629e\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Instructions for abstract<br>submission for posters<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d09b930 elementor-widget elementor-widget-text-editor\" data-id=\"d09b930\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>LAST CALL: 4 OCTOBER 2019<\/strong><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-92d48f2 elementor-widget elementor-widget-button\" data-id=\"92d48f2\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-lg\" href=\"https:\/\/docs.google.com\/forms\/d\/e\/1FAIpQLSdLoXtntTQR1Po1eqOyidlmpTX2Mxm2muEdxChmvkqFQnc_Ig\/viewform\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t<span class=\"elementor-button-text\">SUBMIT<\/span>\n\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-56ee09cd elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"56ee09cd\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6e64663f\" data-id=\"6e64663f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-56c28182 elementor-widget elementor-widget-text-editor\" data-id=\"56c28182\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>The abstract must be written in English and will be presented only for posters.<\/p><p>The main topic is \u201craw milk\u201d with different subtopics (the two first are the main topics of the Conference):<\/p><ul><li>Raw milk ecology<\/li><li>Raw milk and health<\/li><li>Raw milk dairy products technology<\/li><li>Food Safety<\/li><li>Economy and social aspects related to raw milk<\/li><li>Others matters related to raw milk do not included in the topics aforementioned<\/li><\/ul><p>At least one author must be registered at the Conference before the abstract acceptation.<\/p><p>Each abstract will be submitted for international review procedure, according to which authors will be notified about any potential reviewers comments.<\/p><p>Please note that reviewers may reject submissions if the written product shows exceedingly poor grammar, scientific content, or structure.<\/p><p>From the first day of the Conference there will be available an area for you to hand up your poster.<\/p><p>Printing, transfer, setting and withdrawing of the poster is the authors\u2019 responsibility.<\/p><h6>ABSTRACT CONTENTS<\/h6><p>The submitted abstract shall contain the following information:<\/p><p><strong>Authors:<\/strong>\u00a0full names and surnames of all authors (do not include professional titles), as well as other data requested during the submission process, such as Institutional affiliation, email addresses, etc.<\/p><p><strong>Title:<\/strong> concise, 30 words maximum in sentence case letter. Please use only recognizable abbreviations.<\/p><p><strong>Contents Abstract<\/strong>: text length in the abstract body (excluding title, authors\u2019 details, keywords, etc.) shall not exceed 500 words. The following aspects must be included:<\/p><ul><li>Brief introduction<\/li><li>Key words: 3 to 6 keywords, in alphabetic order, separated with commas<\/li><li>Objective<\/li><li>Methodology<\/li><li>Main findings<\/li><li>Conclusion<\/li><\/ul><p><strong>FORMAT AND ORIENTATION:<\/strong><br \/>Poster size: 90x110cm<br \/>Portrait<\/p><h6>ABSTRACT SUBMISSION<\/h6><p>All abstracts shall be submitted through\u00a0<a href=\"https:\/\/docs.google.com\/forms\/d\/e\/1FAIpQLSdLoXtntTQR1Po1eqOyidlmpTX2Mxm2muEdxChmvkqFQnc_Ig\/viewform\" target=\"_blank\" rel=\"noopener\">this online form<\/a>.<\/p><p>Review carefully the work before submission.<\/p><p>If you encounter any difficulties during the submission process or for further information regarding abstract submission via website, please contact us by <a href=\"mailto:abstracts@redqueserias.org\">e-mail<\/a>.<\/p><h6>AWARDS<\/h6><p>The three best posters will be awarded with a diploma. The Scientific Committee will sit as a jury.<\/p><h6>KEY DATES<\/h6><ul><li>Call for abstracts released: 13 June 2019<\/li><li>Abstract submission deadline: by 4 October<\/li><li>Notification of acceptance: by 13 October<\/li><\/ul><p>The publication of selected abstracts in a special review, is under discussion.<\/p><p>A final book will be published at the end of the Conferences with the lectures and selected abstracts, adapted to a wide readership (both technical and non-technical) please\u00a0contact us by\u00a0<a style=\"text-size-adjust: auto;\" href=\"mailto:abstracts@redqueserias.org\">e-mail<\/a>.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d05312f bg_blue elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d05312f\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-8b6b5d7\" data-id=\"8b6b5d7\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-421d241 elementor-widget elementor-widget-heading\" data-id=\"421d241\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Comit\u00e9 Cient\u00edfico<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ce1d232 elementor-widget elementor-widget-text-editor\" data-id=\"ce1d232\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>The Scientific Committee is composed by the speakers and the following scientists.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2ad7157 bg_blue elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2ad7157\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-57cb9cf\" data-id=\"57cb9cf\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7364b89 elementor-widget elementor-widget-image\" data-id=\"7364b89\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"288\" height=\"300\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/Ana-Molina-288x300.jpeg\" class=\"attachment-medium size-medium wp-image-26695\" alt=\"Ana Molina\" srcset=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/Ana-Molina-288x300.jpeg 288w, https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/Ana-Molina.jpeg 300w\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3cbd5e4 elementor-widget elementor-widget-heading\" data-id=\"3cbd5e4\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Pro. Dr. Ana Mar\u00eda Molina<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fb5136c elementor-widget elementor-widget-text-editor\" data-id=\"fb5136c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Licenciada en Veterinaria por la Universidad de Zaragoza, y Doctora en la misma disciplina por la Universidad de Murcia, soy Catedr\u00e1tica del \u00c1rea de Producci\u00f3n Animal en la Escuela T\u00e9cnica Superior de Ingenieros Agr\u00f3nomos y de Montes (ETSIAM) de la Universidad de Castilla-La Mancha, instituci\u00f3n a la que me incorpor\u00e9 en 1987 como becaria del Plan de Formaci\u00f3n de Personal Investigador (FPI).<\/p><p>Mi investigaci\u00f3n se centr\u00f3 inicialmente en la especie ovina, en concreto en su orientaci\u00f3n productiva lechera, estudiando el manejo productivo en las granjas para mejorar la calidad higi\u00e9nico-sanitaria de la leche en lo que se refiere a la presencia de residuos de medicamentos veterinarios, toxinas y contaminantes microbianos, su detecci\u00f3n y su efecto en los productos l\u00e1cteos. Posteriormente se inici\u00f3 una segunda l\u00ednea centrada en el uso de m\u00e9todos naturales para combatir los principales defectos de origen microbiano en los quesos; y, recientemente se ha empezado a realizar estudios en leche de especies no comerciales, como la leche de ciervo (cervus elaphus hispanicus), para analizar su composici\u00f3n y la tecnolog\u00eda de sus potenciales productos l\u00e1cteos.<\/p><p>El desarrollo de las l\u00edneas de investigaci\u00f3n ha sido posible gracias a la financiaci\u00f3n obtenida en 25 proyectos de investigaci\u00f3n (2 europeos, 10 nacionales y 13 regionales) en convocatorias competitivas. Los resultados de estos trabajos han permitido la redacci\u00f3n de 35 art\u00edculos SCI y la participaci\u00f3n en m\u00e1s de 100 Congresos cient\u00edficos, tanto nacionales como internacionales. Soy, adem\u00e1s, autora de una patente en explotaci\u00f3n denominada \u201cProcedimiento de elaboraci\u00f3n de queso de oveja con azafr\u00e1n y queso obtenido mediante dicho procedimiento. N\u00ba: 20093091 (13.09.2011) dentro de la L\u00ednea de nuevos derivados l\u00e1cteos; con la puesta en el mercado de un nuevo producto queso de oveja con azafr\u00e1n que ya est\u00e1 comercializ\u00e1ndose incluso a nivel internacional.<\/p><p>Desde 2001, soy responsable del grupo de investigaci\u00f3n de Calidad Alimentaria (CALIMENTA) de la UCLM, y de su secci\u00f3n Calidad de Leche y Derivados (CLYDE).<\/p><p>Mi experiencia en gesti\u00f3n abarca m\u00e1s de 8 a\u00f1os como Subdirectora en la ETSIAM de la UCLM, y casi 4 a\u00f1os como Coordinadora de Relaciones Internacionales en el campus de Albacete, y durante este tiempo he sido IP, gestionando 5 proyectos Leonardo de Pr\u00e1cticas en empresas europeas para titulados universitarios, en el programa de Aprendizaje Permanente (LLLP) Leonardo da Vinci. Desde noviembre de 2018 soy Coordinadora del Programa de Doctorado en Ciencias Agrarias y Ambientales.<\/p><p>\u00a0<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-fcf0d5a\" data-id=\"fcf0d5a\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6109e9e elementor-widget elementor-widget-image\" data-id=\"6109e9e\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"232\" height=\"300\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/Conrado-Carrascosa-Iruzubieta-232x300.jpg\" class=\"attachment-medium size-medium wp-image-26696\" alt=\"Conrado Carrascosa Iruzubieta\" srcset=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/Conrado-Carrascosa-Iruzubieta-232x300.jpg 232w, https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2020\/03\/Conrado-Carrascosa-Iruzubieta.jpg 234w\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4da01bc elementor-widget elementor-widget-heading\" data-id=\"4da01bc\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Dr. Conrado Carrascosa<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6f427c9 elementor-widget elementor-widget-text-editor\" data-id=\"6f427c9\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Soy Licenciado en Veterinaria por la Universidad de Las Palmas de GC y Licenciado en Ciencia y Tecnolog\u00eda de los Alimentos por la Universidad Polit\u00e9cnica de Valencia. Realic\u00e9 mi tesis sobre las condiciones higi\u00e9nicas de las queser\u00edas industriales y artesanales de Canarias. Desde mi ingreso como profesor Asociado a Tiempo Parcial en febrero de 2004 hasta la fecha, como Profesor Ayudante Doctor (marzo de 2017), he colaborado como investigador en el Control Higi\u00e9nico Sanitario de las queser\u00edas y otros establecimientos alimentarios dentro del grupo de investigaci\u00f3n de la OHAPA, adscrito al \u00c1rea de conocimiento de Nutrici\u00f3n y Bromatolog\u00eda del Dpto. de Patolog\u00eda Animal de la Universidad de Las Palmas de GC. Desde el a\u00f1o 2005 hasta el 2012 obtuvimos 3 proyectos de colaboraci\u00f3n con el Cabildo de Gran Canaria para el Control Higi\u00e9nico Sanitario de las Queser\u00edas Artesanales de GC. Actualmente hemos desarrollado una l\u00ednea de investigaci\u00f3n sobre la aparici\u00f3n de pigmentaciones azules en quesos frescos de Canarias, producidos por \u00a0\u00a0Pseudomonas del grupo fluorescens, Esta alteraci\u00f3n no hab\u00eda sido descrita anteriormente en quesos frescos y s\u00ed en Mozzarella.<\/p><p>He trabajado como t\u00e9cnico superior en el asesoramiento de planes de limpieza y desinfecci\u00f3n en la industria alimentaria durante 17 a\u00f1os.<\/p><p>He presentado m\u00e1s de 70 comunicaciones a Congresos Cient\u00edficos, en su mayor\u00eda internacionales y he publicado 24 art\u00edculos cient\u00edficos en revistas con \u00edndice de impacto y 20 art\u00edculos en revistas sin \u00edndice de impacto.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-37f29d6 bg_blue elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"37f29d6\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-c7852a1\" data-id=\"c7852a1\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f350080 elementor-widget elementor-widget-image\" data-id=\"f350080\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2019\/06\/Javier-Barron-e1560350677847-300x300.jpg\" class=\"attachment-medium size-medium wp-image-25618\" alt=\"\" srcset=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2019\/06\/Javier-Barron-e1560350677847-300x300.jpg 300w, https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2019\/06\/Javier-Barron-e1560350677847-150x150.jpg 150w, https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2019\/06\/Javier-Barron-e1560350677847-768x768.jpg 768w, https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2019\/06\/Javier-Barron-e1560350677847-1024x1024.jpg 1024w, https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2019\/06\/Javier-Barron-e1560350677847-1568x1568.jpg 1568w\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-154c25c elementor-widget elementor-widget-heading\" data-id=\"154c25c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Prof. Luis Javier R. Barr\u00f3n<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-220a7d6 elementor-widget elementor-widget-text-editor\" data-id=\"220a7d6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Luis Javier R. Barron es Catedr\u00e1tico en el Departamento de Farmacia y Ciencia de los Alimentos de la Universidad del Pa\u00eds Vasco (UPV\/EHU), en Vitoria-Gasteiz, Espa\u00f1a. Su campo de investigaci\u00f3n y ense\u00f1anza se centra en la Tecnolog\u00eda de los Alimentos, con especial \u00e9nfasis en la Calidad y Seguridad de los Alimentos. De ah\u00ed su dedicaci\u00f3n en varias tem\u00e1ticas relacionadas con el M\u00e1ster en Ciencias y Tecnolog\u00eda de los Alimentos. Participa en numerosos cursos de programas de doctorado, como el <i>Master of Science<\/i> en Calidad y Seguridad de los Alimentos de la UPV\/EHU. Su larga trayectoria en investigaci\u00f3n se focaliza en aspectos de calidad de la leche, quesos y carnes, especialmente de oveja. Es el investigador principal del grupo de investigaci\u00f3n multidisciplinar denominado Lactiker (<a href=\"http:\/\/www.ehu.es\/lactiker\" target=\"_blank\" rel=\"noopener\">www.ehu.es\/lactiker<\/a>). El grupo de investigaci\u00f3n de Lactiker ha participado en numerosos proyectos financiados por instituciones regionales, estatales y europeas. Como resultado de su actividad investigadora hasta hoy ha participado en m\u00e1s de 80 art\u00edculos de revistas cient\u00edficas internacionales, en m\u00e1s de 30 eventos como ponente invitado, y en 100 comunicaciones en congresos nacionales e internacionales.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-6b3af4c\" data-id=\"6b3af4c\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-15aa174 elementor-widget elementor-widget-image\" data-id=\"15aa174\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2019\/06\/Odon_Sobrino-e1560351210758-300x300.jpeg\" class=\"attachment-medium size-medium wp-image-25734\" alt=\"\" srcset=\"https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2019\/06\/Odon_Sobrino-e1560351210758-300x300.jpeg 300w, https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2019\/06\/Odon_Sobrino-e1560351210758-150x150.jpeg 150w, https:\/\/www.milkscienceconference.com\/es\/wp-content\/uploads\/2019\/06\/Odon_Sobrino-e1560351210758.jpeg 357w\" sizes=\"(max-width: 34.9rem) calc(100vw - 2rem), (max-width: 53rem) calc(8 * (100vw \/ 12)), (min-width: 53rem) calc(6 * (100vw \/ 12)), 100vw\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4b886a9 elementor-widget elementor-widget-heading\" data-id=\"4b886a9\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Dr. Od\u00f3n Sobrino<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-158326b elementor-widget elementor-widget-text-editor\" data-id=\"158326b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Licenciado y Doctor en Medicina Veterinaria (Higiene y Tecnolog\u00eda de los Alimentos), Facultad de Veterinaria, Universidad Complutense de Madrid.<\/p><p>Como funcionario p\u00fablico, ha ocupado diversos cargos t\u00e9cnicos en las siguientes \u00e1reas:<\/p><ul><li>Evaluaci\u00f3n y registro de medicamentos veterinarios y representante de Espa\u00f1a en el Comit\u00e9 de Medicamentos Veterinarios de la Agencia Europea de Medicamentos.<\/li><li>Evaluaci\u00f3n y seguimiento del Plan Nacional de Investigaci\u00f3n de residuos en animales vivos y carne fresca (agricultura).<\/li><li>Desarrollo de programas de vigilancia y control de agentes zoon\u00f3ticos en la producci\u00f3n primaria.<\/li><li>Jefe del Servicio de Higiene de los Piensos. Responsable del desarrollo de un programa de investigaci\u00f3n sobre la contaminaci\u00f3n microbiol\u00f3gica de los piensos. Aplicaci\u00f3n de las normas de higiene de los piensos. Responsable del desarrollo del Real Decreto sobre piensos medicamentosos (MAPA). Miembro del Comit\u00e9 Permanente de la Cadena Alimentaria y de Sanidad Animal. Secci\u00f3n Nutrici\u00f3n animal.<\/li><li>Responsable del \u00c1rea de Impacto Ambiental de la Producci\u00f3n Ganadera.<\/li><li>Delegado espa\u00f1ol en el grupo de trabajo de la CE sobre hormonas.<\/li><li>Delegado espa\u00f1ol en el Comit\u00e9 del Codex Alimentarius sobre residuos de medicamentos veterinarios en los alimentos.<\/li><\/ul><p>Ha escrito 27 art\u00edculos cient\u00edficos en los campos de la microbiolog\u00eda, la higiene de los alimentos, la biotecnolog\u00eda, la sanidad animal y el medio ambiente.<\/p><p>Es miembro de SOCIVESC (Sociedad Cient\u00edfica Veterinaria de Salud P\u00fablica Comunitaria).<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>El comit\u00e9 cient\u00edfico recibi\u00f3 36 posters, de los cuales seleccionaron un total de 34. Los premiados fueron: 1er premio: Pic\u00f3n, A., Contribution of autochthonus lactic acid bacteria to the typical &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.milkscienceconference.com\/es\/posters\/\" class=\"more-link\">Seguir leyendo<span class=\"screen-reader-text\"> \u00abPosters\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Posters - Jornadas Cient\u00edficas Internacionales sobre Leche Cruda \/ Intenational Scientific Conference on Raw Milk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.milkscienceconference.com\/es\/posters\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Posters - Jornadas Cient\u00edficas Internacionales sobre Leche Cruda \/ Intenational Scientific Conference on Raw Milk\" \/>\n<meta property=\"og:description\" content=\"El comit\u00e9 cient\u00edfico recibi\u00f3 36 posters, de los cuales seleccionaron un total de 34. 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