This book attempts to provide the reader, even non-expert in microbiology or dairy technology, a tool for study and work permits, to relate aspects of safety of milk - Italian cheese products with traditional and innovative practices used to their manufacture.

Natural enzyme for the reduction of the lactose in the milk by the cleavage of the lactose into galactose and glucose

The transformation of the milk directly in farm is both the past and the present of the dairy sector, in Italy as in many other countries. Italian language

Acid detergent for the washing of the milking plant, the milk pipelines, vessels and equipment. For professional use. 30 kg drum

Natural enzyme for the reduction of the lactose in the milk by the cleavage of the lactose into galactose and glucose