DISAA participates as a Partner in the FARM-INN research project which is developed in two areas of intervention. The first is animal genetics, with the evaluation of the technological and functional properties of the A2 variant of β-casein. FARM-INN aims to provide scientific evidence and new knowledge about effects of the A1 and A2 variants of β-casein on the health and technological properties of milk. The second is animal feed, with the development of food additives capable of reducing the content of mycotoxins and pathogenic clostridia in the milk responsible for the late blowing in cheeses.
The results of the research activities will contribute to improving production efficiency and reducing annual milk and cheese waste, which causes serious economic losses for producers. They will also represent a good opportunity to enhance the raw milk and derived products.
Contacts: Maddalena Zucali