Valorizzazione della produzione del Grana Padano DOP tramite il controllo di filiera e l'Ottimizzazione dei processi produttivi

The main objective of the project was the improvement of the qualitative aspects of milk intended for the production of PDO Grana Padano cheese. The key factors influencing the presence of clostridial spores in milk and their germination in cheese have been studied. The use of GMP in silage preparation was found to be decisive in order to maintain the spore numbers in milk as low as possible. Other relevant aspects regard the hygiene of milk production and collection and the technological process.