Il milk has antioxidant properties, the new frontier of nutritional research together with new technologies adapted to fermented milk that open up the great scenarios of probiotics and nutrition in symbiosis with our intestinal flora.
This is what emerged in the seminar "Milk, from the field to the table" that has closed in Turin "Milk in schools" the Mipaaft program, financed with EU funds, which aims to promote the consumption of milk and dairy products among primary school students.
The meeting was organized by the Chemical Laboratory of the Turin Chamber of Commerce, Wednesday 29 May 2019 at the Torino Incontra Congress Center.
The seminar was moderated by director of the Festival of Food Journalism, Massimiliano Borgia.
Guido Cerrato, head of the Chemical Laboratory of the Chamber of Commerce, recalled that the Milk in Schools program is in its first real year of activity and that, from a first roof of 700 students to be involved with educational visits to the farm, it was necessary to move on to over a thousand for the success achieved among the schools.
The doctor Etta Finocchiaro, nutritionist doctor of the City of Health of Turin, told how milk contains "all the nutrients necessary for life" and how, according to new studies, a correlation between milk consumption and cancer is not founded. But for Finocchiaro, milk also carries out an intense "contrast to free radicals" action. Furthermore, milk promotes sleep and it is therefore advisable to drink it before going to bed, as it used to be. Milk is therefore a food that does good but the advice is not to exceed consumption. "200-250 ml of milk a day - he explains - is the indicated dose: let's say a big cup a day".
Luca Nicolandi, of the ASL TO 4, explained how controls are carried out on farms, remembering that they are "unannounced inspections" that aim to prevent and not to punish.
Andrea Revellochion, of the Regional Association of Piedmontese breeders, told how a quality milk is born from the genetics of the animal but above all from the quality of the food, which must always have a strong forage base.
Mauro Daveni, by Coldiretti, spoke of milk as an "environmental terminal, which is influenced by the environment where the animal lives and where fodder is grown". Daveni said that the breeding company cannot be considered as a normal private company: “The agricultural company has a social function and within a glass of milk there is the care of the territory, the protection of the environment where the cow produces ".
Katia Leggio, of the Turin Chamber of Commerce Chemical Laboratory, illustrated the legislation on the indication of allergens, including milk, which is often disregarded in favor of information / non-information, that is of labels that do not answer the fundamental question: “could it hurt me? ".
Fabrizio Vidano, of the Piedmont Region, recalled the numbers of the Piedmont dairy sector which is the fourth Italian milk production region with the 10% of the national production dedicated above all to cheeses with a mark of origin. The Region has also started a project to promote Piedmontese milk called Piemunto, which has made it possible to enhance the milk produced at an hour of transport and by certified supply chains.
Guido Tallone, by Agenform, the training services agency of the Province of Cuneo, in Moretta, was the protagonist of a focus on yougurt, fermented milk food whose consumption is stable and no longer growing. The promotion of the yougurt that today is increasingly replaced by probiotics is also implemented through courses and demonstrations of direct production carried out with high school students or at fairs and in-depth evenings.
At the end of the seminar the Chemical Laboratory of the Chamber of Commerce offered a buffet of cheeses from the Piedmont area.
