From milk to cheese, the role of research

According to the National Institute of Nutrition, milk, together with its derivatives, is a fundamental food for a healthy and balanced diet. Nutritionists, in fact, rank it second among the five food groups that form the basis of a proper diet and certainly the healthiest of any ‘energy drink’. But we often do not know the processes that allow milk to reach our tables in other forms such as, for example, yoghurt and various types of cheese, and how research can intervene to guarantee the well-being and health of the consumer and the environment. What parameters do we use when choosing when buying milk and dairy products? What do we need to know to take home a quality product? If you want to know more, visit us

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