수정본

This thesis describes my internship at “Soc.

Coop.”, a dairy farm located in Rome.

The main objective of this study was to apply my theoretical knowledge to an industrial reality which operates, among other, cow milk processing into stretched-curd cheese.

The internship particularly focuses on the production of “Provolette” , one of the typical cheeses of central Sardinia.

First, I have illustrated the structural features and the production of the dairy farm, then I have analyzed and monitored the stages of production: from the arrival of the cow’s milk in the farm and the following steps of processing, maturation and preservation, to the packaging and sale of the final product.

Finally, I have described the microbiology of the “Provolette” , the self-checking system and the application of HACCP (Hazard Analysis and Critical Control Point) system.