www.corfilac.it

Area 3 - Department 2


Diary Lab.


CoRFiLaC's heart beats in all the labs, which are divided up in different research sectors such as aroma & flavours, antioxidants, biochemistry, microbiology and sensory analysis.

The labs meet a series of needs that are not only scientific but also technical, which are the monitoring of milk quality, animal metabolic diseases and reproduction efficiency through milk urea, ketons, progesterone tests, plus all those tests necessary to certify P.D.O.

In particular, we study not only the aromatic and nutritional characteristics of Sicilian cheeses but also, using specific experimental protocols, we study the proteolytic and lipolytic processes during ripening.

The staff researchers have worked towards searching for new laboratory methods such as the determination of the total fatty acids and cheese yield during milk transformation. In cooperation with CED, researchers have also used the "Image Analysis" to quantify the development of early swellings.

International research performed on the behaviour and needs of high-profile consumers show that more than 70% of consumers give importance to food's healthy potentialities, especially if it derives directly from farms or is produced locally with natural systems.

While studying these needs, CoRFiLaC has equipped and organized its laboratories to scientifically demonstrate that natural production systems on which tradition is rooted are expressions of specificity and peculiarity that strongly distinguish the historical products, like Sicilian cheeses, from those obtained with technologically advanced systems, semi-industrialized or industrialized systems. An example is the pasteurization of milk using steel equipment and developing systems where man's role is minimized.