available. preparation and storage the traditional recipe requires the use of raw whole milk, processed immediately after milking. today it is heated to about - ° c, and at this temperature rennet is added. about minutes later the milk curdles. then the curd is broken gently into lumps with the size of hazelnuts...
, efsa's experts reiterate their previous conclusions regarding the importance of reducing the number of highly contaminated foods reaching the market. 2007 efsa assesses the possibility of a potential increase in consumers' health risks if higher levels of aflatoxins were permitted for almonds, hazelnuts...