SEASONING LABORATORY
The maturing laboratory present at CoRFiLaC is an important sector serving research, aimed at understanding the maturation processes in a controlled environment in which the cheeses are left to mature in optimal conditions of temperature, humidity and ventilation.
Maturation is a fundamental process for the development of the organoleptic characteristics of cheeses, such as taste, aroma and texture.
Among the specific research activities in the sector:
- Study of the impact of ripening conditions on cheese quality, such as taste, aroma and texture;
- Development of new maturing methods that allow high quality cheeses to be produced more efficiently and sustainably;
- Study of the microorganisms involved in the cheese maturing process and their role in the development of the organoleptic characteristics of the cheeses;
- Development of new starters, i.e. cultures of lactic acid bacteria, which can be used to improve the quality and safety of cheeses;
- Development and study of the best techniques for cheese processing in the pre-sale phase: dressing, portioning and final packaging;
- Study of the best cutting and preservation systems for different types of cheese as models to be disseminated to consumers.
Contatti
- ANTONIO DI FALCO
- difalco@corfilac.it
- +39 0932.660488
- ANTONIO DI FALCO
- difalco@corfilac.it
- +39 0932.660488
