MOULD FREE CHEESE is a process innovation and product innovation project, in which 2 types of innovation are developed and validated in the “Pecorino Toscano DOP” cheese production process:
- the substitution of anti-mold chemical substances usually used for surface treatment (Natamycin – E235), in favor of substances of natural origin (Polyphenols) obtained from the residue from oil production (Waters from Olive Oil production);
- use of innovative technologies to sanitize cheese curing cells, based on absolute air filtration and non-thermal plasma (NTP) systems
