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 [...]