The Dairy Farm - Il caseificio nell'azienda agricola - Guido Tallone - Italian language

The transformation of the milk directly on the farm is the story of the dairy sector but at the same time represents a very living reality, in Italy as in many other countries.
The number of dairies on agricultural holdings in Italy is estimated at between 3,000 and 4,000 units, while in Europe it is conceivable that an amount of 15-16000 laboratories.
The commitment continues to be to transmit ancient knowledge but in a context of "modern" market, which often requires differentiation in production. New products, dairy different techniques, equipment ranging, spaces that are tight, hygiene, new seasoning requirements, labeling and sale, are challenges that definitely need to learn and apply more "technical knowledge."
This book will be helpful to future cheesemakers who are considering the creation of a dairy farm, support to whoever is already planning and refresher courses for those who already have the job, contemplating content on the design united to the basics of dairy technology.

Contents: Introduction to the world of dairy farms - Why do the farm cheese factory? - What requirements / predispositions needs to have? - Legislative aspects to know before starting the activity - bureaucratic and administrative steps to open a dairy in Italy - Design a dairy farm in the farm - Plant engineering and equipment - Milk chemical composition and cheese - Microorganisms of dairy interest - rennet - cheese - hygiene in dairy - Plan of self-control - marketing and marketing (hard cheese sells itself) - How much do the cheese? (Is Appropriate to open a dairy farm?).