The area identified as a traditional zone devoted to the maturation of common and typical cheeses is located at the mouth of the valley of the Astico stream on the Venetian plain and more precisely... Read More
Innovation & Activities
This section is dedicated to information on innovative activities in production, related to the research carried out by the Brazzale Science Center for the purposes of R & D activity. The topics covered are intended for those who are interested in updating on new visions of “dairy” technology and the consequent analytical research carried out for the purpose of identifying new frontiers to be reached with the development of new derivatives and with the scientific evidence of quality of current production. The reader will find information and comments on emerging food policies as a function of the current need for better knowledge of the potential of analytical chemistry in guiding transformation technologies connotable in “research and development”.
Sensory impact of milk and its derivatives: reasons and causes
Prof. Monica Bononi - Professor of Food Chemical Analysis - University of Milan
The topic in the header was recently addressed by B. Martin et al. in two papers published in 2005 with the following titles: “Effect of grass feeding on milk, cheese and meat sensory properties” and... Read More
