The study by the Catholic University debunks the myth of the sustainability of hi-tech milk.
Tradition rises to the challenge regarding science, sustainability, and taste. While producing milk proteins or meat in a bioreactor is biologically feasible, the complexity, nutritional value, and efficiency of the traditional agri-food supply chain and certified cheeses remain irreplaceable. The value of Italian cheese excellence is underscored by scientific data from a cutting-edge study conducted by the Faculty of Agricultural, Food and Environmental Sciences at the Università Cattolica del Sacro Cuore; the findings were presented today in Rome at an event organized by AFIDOP (Association of Italian PDO and PGI Cheeses) at the conference hall of Masaf (Ministry of Agriculture, Food Sovereignty and Forestry).
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