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The March issue of Industrie Alimentari is now available

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.

LATEST NEWS

Effect of rosehip flour on the properties of wheat dough and bread

  Bulgarian Researchers investigated the effect of rosehip flour on some properties of wheat dough and bread, and the results were published in the Ukrainian...

Non-chlorine detergent formulations as an alternative for unpasteurised milk removal from stainless steel surfaces

  Hygiene is a major concern in the dairy industry, and detergents based on hypochlorite have commonly been utilised for cleaning-in-place (CIP) regimes. However, due...

Black soybean cooking water powder as a novel clean-label ingredient

  Black soybean cooking water (BSCW), a by-product of the soybean paste industry, is a novel foaming and emulsifying material. Its application, however, is limited...

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