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Formaggi, nelle università si studia la caseificazione del futuro

Webinar di aggiornamento di Innovamilk

Quali sono i diversi aspetti relativi alla caseificabilità del latte, ovvero le migliori caratteristiche del latte per la trasformazione in formaggio, e quali tecniche innovative e a basso costo per la loro predizione utilizzano i laboratori dei caseifici e delle associazioni regionali degli allevatori? E ancora, quali nuove conoscenze tecnico-scientifiche occorrono per la produzione di latte destinato...

hef - 15468
Torino, 12/14/2020 18:39
EFA News - European Food Agency

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