In this issue we publish a biochemical upgrading of grape marc extracts with membrane technologies and a study of effect of autochtonous coagulase-negative Staphylococcaceae on chemico-physical and microbiological characteristics of Latteria cheese.
In collaboration with F. Tateo and M. Bononi we discuss about SO2, activity and law on waste and use, and we present the case history of the energy efficiency of the Latteria Soresina that chooses the AB co-generation.
In Milan, MOCA and new frontiers of whey’s process were discussed; we were and now we present our reports.
We publish the report from Emballage in Paris and we review the main new products. For you, new machines and technologies, applied research, nutrition, and marketing contents.
Finally, the usual appointment with news and events for the sector.
