Better Cheese quality
The better quality of cheese made from the milk of Pro Caseus animals has also emerged from the numerous experimental tests carried out comparing different types of milk.
Better Cheese Quality
The results of the comparative sensory analysis show that cheese made with Pro Caseus milk has a greater intensity of color, flavor and taste. The Pro Caseus cheese has less sour taste and it’s texture is less crumbly. It also did not show any cooked or crusty smell and taste.
Other cheeses produced with not optimal milk for cheese-making aptitude revealed less intense and less reach color, smell and flavor being more sour and dry.
The numbers of the Italian dairy industry
Italy is the European country with the most PDO, PGI and TSG products, 53 of which are related to cheese. A record to be proud of, thanks to the contribution of the dairy chain.
The Italian dairy industry accounts for 12% of total European production, and ranks 3rd behind Germany and France in terms of volume, but 1st in terms of product quality.