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Whey sampling has been planned and its collection has started in 3 different size cheese-making dairies (1 large, 1 medium and 2 small). In the following months, the sample collection from one or two additional dairies is planned, which may be either traditional or representative of a geographical area of interest.

Several physical, chemical, nutritional and microbiological parameters have been analysed in the collected samples that had been established as samples of interest for further project actions.

Toma de muestras 1 foto peq PIXELADA


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