Caseificio Giordano has always been linked to the territory and to the main actors of the agricultural world, but for its production made from buffalo milk wanted to do even something more.
In partnership with the “Alma Mater Studiorum” – University of Bologna, Department of Veterinary Medical Sciences has developed the Controlled Supply Chain Giordano.
The checks carried out by the Department of Veterinary Medical Sciences of the University of Bologna are related to:
Monitoring of environmental contamination of the territories where the stables are located through research of pollutants in the milk;
The protection and respect for animals;
The origin of the animals;
The traceability of drugs used for their care;
The traceability of animal feed;
The traceability of milk and marketed products.
Through the Department of Veterinary Medical Sciences of the University of Bologna corporate objective is to engage, manage and control the players in the chain, starting from the breeding territory up to the consumer’s table, to best meet its quality assurance requirements, health and protection of the environment. To better ensure of food safety special attention is given to audits of environmental pollution, to exclude the presence of contaminants such as heavy metals, PCBs and dioxins.
The protection of animals is another feature followed with the utmost care, wanting to ensure the welfare and better living conditions to the buffaloes female but also to the buffalo male (annutoli) immediately recorded at National Registry, officially registered and initiated a normal growth like any other bovine species.
Currently there are 4 stables selected and involved in the supply chain, located in Piemonte and Lombardia.
All products of the Caseificio Giordano, made from buffalo milk, reported on the packaging the mark of the Controlled Supply Chain Giordano.
Dairy buffalo are not exclusively farmed in southern Italy as there are also numerous farms in the north of the country, where producers have been processing this valuable raw material for over 20 years.
Buffalo milk has special characteristics: it tastes sweet with white opaque colour. The production per animal is around 8/10 liters a day.
The nutritional components that differentiate the buffalo milk to that of cow milk are:
|Percentage in buffalo milk||Percentage in cow milk|
Also in buffalo milk are higher concentrations of lactobacilli that together with the fat giving to the buffalo milk mozzarella a characteristic taste and unique flavor.
For more information on our Product Lines and our FoodserviceCONTACT US