MOULD FREE CHEESE project – New substances and technologies for sanitizing in the dairy sector

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

 

By |2019-08-02T15:44:19+01:00August 2nd, 2019|News|0 Comments

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