18 September

How Do We Measure The Quality Of Milk And Cheese 

BRA-Cinema Impero – Via Vittorio Emanuele II, 211

How do we measure the quality of milk and what separates cheeses with a lower level of aromatic and nutritional complexity from those which express these qualities best? Within this range, where do we place heat treatment, pasteurization and the use of enzymes? For the first time, producers and affineurs are now using an innovative method (promoted by the ANFOSC and CORFILAC cheesemaker associations) to measure the relationship between levels of omega-6/omega-3 acids and antioxidants in their products, and how that impacts on their nutritional value and aromatic complexity. Here, we’ll discover if the quality of cheese and can be determined objectively.

Free entrance while seats last.

Moderator: Cinzia Scaffidi, Vice President of Slow Food Italy
Stefania Carpino, researcher
Roberto Rubino, president of Formaggi sotto il cielo

18 September

10:30 - 12:00