Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process?
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Italian hard cheeses made in the Pianura Padana area, such as Grana Padano and Parmigiano Reggiano, are traditionally produced from raw milk and undergo extended ripening periods. These processes generate multiple microbiological hurdles that can inactivate pa... ...
