“CASCIOTTA D’URBINO”: PROCESS AND PRODUCT STANDARD EVALUATION - PRELIMINARY STUDY

The “Casciotta d’Urbino” is a DOP cheese of the Marche region. The aim of this work, was to evaluate the microbiological process-product standards and the sanitary requisites of this typical product. In this study, three processing plants of the Pesaro-Urbino province have been selected; in each one, three batches of product, at different stages of ripening, have been sampled. The results have been elaborated through a software for the linear regression and the standard error calculation. This study has shown the respect of the sanitary requisites and allowed to identify the standard microbial populations of this product. These information are important for the characterization of this product that requires, as many other typical productions, objective evaluation criterions

Do thermal diffusion and Dufour coefficients satisfy Onsager’s reciprocity relation?

It is commonly admitted that in liquids the thermal diffusion and Dufour coefficients DT and DF satisfy Onsager's reciprocity. From their relation to the cross-coefficients of the phenomenological equations, we are led to the conclusion that this is not the case in general. As illustrative and physically relevant examples, we discuss micellar solutions and colloidal suspensions, where DT arises from chemical reactions or viscous effects but is not related to the Dufour coefficient DF . The situation is less clear for binary molecular mixtures; available experimental and simulation data do not settle the question whether DT and DF are reciprocal coefficients