{"id":46117,"date":"2023-10-13T09:51:21","date_gmt":"2023-10-13T07:51:21","guid":{"rendered":"https:\/\/www.provolonevalpadana.it\/?page_id=45807"},"modified":"2026-04-25T17:21:59","modified_gmt":"2026-04-25T15:21:59","slug":"ricerca-sviluppo","status":"publish","type":"page","link":"https:\/\/www.provolonevalpadana.it\/en\/ricerca-sviluppo\/","title":{"rendered":"Research and Development"},"content":{"rendered":"
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Research & Development<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Home<\/a><\/span><\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Technical and scientific assistance to improve production technologies<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Since its origins, the Consortium has offered its members technical and scientific assistance to improve production technologies, as a guarantee from a hygienic-sanitary point of view and to better qualify production from an organoleptic point of view.<\/span>\u00a0<\/span><\/u><\/u><\/p>

The Consortium continuously engages in projects in close collaboration with the most important Italian research institutes (CREA \u2013 ZA of Lodi, Universit\u00e0 Cattolica Sacro Cuore of Piacenza among others), to develop activities that contribute to a better understanding of the production process, promote improvement in the most critical phases and bring about significant progress in the production and maturing techniques of Provolone Valpadana.<\/span>\u00a0<\/span><\/u><\/u><\/p>

The effort produced by the Consortium is not limited to production and maturing, but also includes environmental and energy aspects. It is thus possible for interested producers to have the Provolone Valpadana produced acquire the \u201cMade Green in Italy\u201d certification which, thanks to the adoption and compliance with the so-called Product Category Rules (RCP), constitutes the first real official method for measuring the company's environmental sustainability.<\/span>\u00a0<\/span><\/u><\/u><\/p>

Still in the \u201csustainability\u201d field, the Consortium is currently involved in a project aimed at measuring energy consumption along the entire supply chain, from the field, to the cattle breeding, to the production in the dairy, up to the product placed on sale and consumed.<\/span>\u00a0<\/span><\/u><\/u><\/p>

In this section you can find some projects of which the Consortium has been a promoter and protagonist:<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tResearch project funded by Masaf through DM 309084 of 26\/07\/2024<\/a>\n\t\t\t\t\t<\/h3>\n\n\t\t\t\t\t

Project objectives:<\/u><\/strong>
Lactose intolerance is one of the most frequent food intolerances and affects about half of the Italian population. The research project aims to guarantee the consumer that, precisely by virtue of the production process, Provolone Valpadana is "naturally lactose-free".
The research will therefore allow producers to indicate the absence of lactose on the label.
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Project start date:<\/u><\/strong>
February 12, 2025
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Relazione finale progetto:<\/strong><\/span>
Determinazione di zuccheri residui nel Provolone Valpadana DOP<\/a><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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The \u201cTemperatura Provolone Valpadana (TEM.PRO.)\u201d project was created in relation to the need, expressed by producers, to be able to rely on a raw material that is \u201cricher\u201d in lactic-like cheese microflora, verifying its effects, in different thermal storage conditions, on the hygienic quality, chemical-physical, compositional and nutritional characteristics of both the milk and the cheeses obtained.<\/p>

Through a careful evaluation of the process, the temperature limits required both in the collection and storage phases of raw milk were verified. By intervening on the thermal cycle, positive effects on the recovery of a cheese-like microbial flora were demonstrated, without compromising the hygienic health quality of milk and cheese, in compliance with food safety criteria.<\/p>

Furthermore, this change also has a positive impact on the sustainability of the supply chain, both for a reduction in company energy costs and for a more rational management of collection, avoiding duplication of storage.<\/p>

The positive outcome of the research allowed for a change to be made to the specifications, which became operational during 2023.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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The program for compliance with the rules defined in the ministerial program called \u201cMade Green in Italy\u201d aims to promote Italian products with good\/excellent environmental performance (guaranteed by a scientifically defined system) and aims, with the adoption of a specific logo, to make the products recognizable for consumers, thus encouraging more informed choices.<\/p>

The quantification of a product's environmental performance, in fact, based on a complete PEF (Product Environmental Footprint) study, verified and validated by an independent third party, provides for three performance classes: A (value higher than the benchmark); B (value close to the benchmark); C (value lower than the benchmark). Only products in class A and those in class B obtain the use of the logo (in exchange for a commitment by the company to improve its performance).\u00a0<\/p>

The significant potential of the scheme, in terms of supporting the \u201cgreen\u201d competitive capabilities of Italian companies, lies in the fact that the MGI scheme represents an absolute novelty in the scenario of environmental certification available to corporate marketing strategies, as:\u00a0<\/p>