Traceability in the Dairy Industry in Europe Theory and Practice
This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practica
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ity in the Dairy Industry in Europe Theory and Practice
Traceability in the Dairy Industry in Europe
Ignazio Mania Amélia Martins Delgado Caterina Barone Salvatore Parisi •
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Traceability in the Dairy Industry in Europe Theory and Practice
123
Ignazio Mania Gambino Industrie Alimentari S.p.A. Carini, Sicily, Italy Amélia Martins Delgado MeditBio-Centre for Mediterranean Bioresources and Food University of Algarve Faro, Portugal
Caterina Barone Componiamo il Futuro (CO.I.F.) Association Palermo, Italy Salvatore Parisi Componiamo il Futuro (CO.I.F.) Association Palermo, Italy
ISBN 978-3-030-00445-3 ISBN 978-3-030-00446-0 https://doi.org/10.1007/978-3-030-00446-0
(eBook)
Library of Congress Control Number: 2018955172 © Springer Nature Switzerland AG 2018 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Contents
Part I 1
2
3
Food Traceability and Raw Materials for Cheese Productions
Food Traceability System in Europe: Basic and Regulatory Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.1 Food Traceability System in Europe: An Introduction . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Raw Materials in the Cheesemaking Field and Related Input Data in the Traceability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.1 Raw Materials in the Cheesemaking Field—The Milk . . . . 2.2 From Milk to Cheese—Cheesemaking and Traceability . . . 2.3 Traceability and Cheese—Different Technical Strategies . . 2.4 Traceability, Milk Products and Different National Approaches—The Italian Situation . . . . . . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . .
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