SAFETY ELEMENTS

The Vittoria Alata cheese is a product that guarantees food safety regarding potential microbial contamination.

Tests with artificially contaminated production have shown that the production technology can promote the enrichment of the product with lactic flora. This leads to early acidification of the curd and active biocompetition during the cooking of the curd and throughout the aging process, counteracting the multiplication of contaminating or pathogenic microorganisms.

The cooking of the curd at 44-45° Réaumur (55-57 °C)

The low pH

(5.2 at 24 hours)

The activity of the lactic flora

The long seasoning

The Vittoria Alata cheese counteracts the multiplication of contaminating or pathogenic microorganisms.