Do you know that the antioxidant capacity of polyphenols has an important role for olive oil stability? Do you know that they perform a protective action not only on olive oil but also on the cells of the human? Read the answers to some common questions about these components of olive oil that are not always adequately assessed

The presence of lactic acid or lactate in milk is due to the fermentation of lactose caused mainly by lactic bacteria. Generally speaking, just-milked milk does not contain lactic acid, but this increases after a while and its concentration is closely correlated to the total bacterial charge.

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