Category milk and derivatives

Drinking milk is "the product obtained from the regular, uninterrupted and complete milking of animals in good health and nutrition"; moreover, if it is not otherwise specified (on the label), from the legislative and product point of view, "milk" means exclusively that of the female of bovine, better known as cow or cow (RD 9/5/29 n

What's this What is sheep's milk? Sheep's milk is a liquid food of animal origin produced by female mammals belonging to the Bovidae Family, Genus Ovis and aries species. It has nutritional characteristics quite similar to those of "traditional" milk, the whole cow's milk, with some differences that are limited mainly to the profile of energy macronutrients, therefore to caloric intake, and to a few vitamins and minerals

Legal and product definition of milk International Congress for the Repression of Food Fraud - Geneva 1908 Milk is the complete product of the complete and uninterrupted milking of a healthy dairy female, well fed and not fatigued. Milk coming from sick, malnourished animals and colostrum-containing milks are not suitable for human consumption (less than seven days after birth)

What is milk According to the RD 9/5/29 n ° 994 and subsequent modifications, the milk is defined as: " an opaque white or yellowish liquid, with a sweet taste deriving from the regular, complete and uninterrupted milking of the mammary glands of animals in good health and nutrition". It can be called simply milk that comes from cows, for the other species instead the origin (sheep's milk, donkey's milk etc.

Definition of GMOs - milk and dairy products are no exception A Genetically Modified Living Organism (GMO) is defined as: " an organism, different from a human being, whose genetic material has been altered differently from what occurs in nature by coupling or crossing or natural genetic recombination " - Directive 2001/18 / EC concerning the deliberate release into the environment of genetically modified organisms transposed with Law Decree 8 July 2003, n

Types of plant milks and role in the diet Vegetable milks are competitive foods of cow's milk; these are totally different products compared to the excretory fruit of the breast, however, vegetable milks find a fairly widespread consumption among those who, for physical reasons (intolerances or allergies) or philosophical (for example veganism), do not consume animal milk

Generality Buttermilk is a derivative of milk obtained as processing waste during the production of butter. Because it contains significant amounts of lactose (3-5g / 100 ml), buttermilk is considered a dairy product . Furthermore, since the microbial acidification process is fundamental in its production, it is also considered a fermented milk

Generality Montasio is a dairy product similar to Latteria, Carnia and Friulano. It is a typical cheese of Northern Italy. In Friuli-Venezia-Giulia the only montasio is produced that enjoys the DOP mark (Denomination of Protected Origin), with a geographical delimitation that includes all the regional territory and in addition the provinces of Belluno, Treviso, part of Padua and Venice

Generality Mozzarella is a dairy product, or a non-seasoned derivative of milk that preserves measurable quantities of lactose. More in detail, mozzarella is a fresh cheese with a spun and soft dough that lends itself to IMMEDIATE CONSUMPTION. White, shiny and without crust, it is characterized by a pleasantly fibrous but soft consistency, the aroma of milk and the flavor that conveys a slight acidulous nuance

Generality The term mozzarella is rooted in the word "mozza", which means "provola"; in fact, originally it was nothing more than a derivative of the preparation of provola. In the beginning, the buffalo mozzarella was a decidedly discredited food, due to the difficulties of conservation and marketing, induced by the peculiar freshness of the product, which limited its diffusion and consumption to a few tasters