Operational Group: Identification and quantification of dairy components used in the manufacture of mixed cheeses

The Operational Group was created with the aim of designing methodologies and analytical techniques to identify and quantify the different types of milk (sheep, goat, cow) used in the production of blended cheeses.

Among its actions are investigating variables related to both the composition and the different manufacturing processes that may affect this quantification in the blended cheeses available on the market.