Caseificio Sociale di Manciano https://www.caseificiomanciano.it/en Fri, 02 Aug 2019 13:44:19 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.21 MOULD FREE CHEESE project – New substances and technologies for sanitizing in the dairy sector https://www.caseificiomanciano.it/en/2019/08/mould-free-cheese-project-new-substances-and-technologies-for-sanitizing-in-the-dairy-sector/ https://www.caseificiomanciano.it/en/2019/08/mould-free-cheese-project-new-substances-and-technologies-for-sanitizing-in-the-dairy-sector/#respond Fri, 02 Aug 2019 12:52:32 +0000 https://www.caseificiomanciano.it/?p=1737/ 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 [...]

L'articolo MOULD FREE CHEESE project – New substances and technologies for sanitizing in the dairy sector proviene da Caseificio Sociale di Manciano.

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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

 

L'articolo MOULD FREE CHEESE project – New substances and technologies for sanitizing in the dairy sector proviene da Caseificio Sociale di Manciano.

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