Tag: Italian dairy

Italian health guidelines recommend daily consumption of milk and yogurt, but for some, a protein difference can be significant. While Italy's dairy supply historically contained both A1 and A2 beta-casein, specialized A2-only products have become widely available in recent years.

Italy produces over 400 different types of cheese, a testament to its deep-rooted dairy traditions. For visitors and food enthusiasts, this raises an important question: is dairy different in Italy than in other countries? The answer lies in key distinctions concerning processing methods, regional variety, and historical practices.

According to Italian law, milk intended for direct human consumption must undergo a heat treatment, making most commercially available milk pasteurized. So, **is milk pasteurized in Italy?** The answer is yes, with various types available, though raw milk can also be found under specific, controlled conditions. This guide explores the different milk options and their nutritional implications.