Discovery the tremendous diversity of EU milk and dairy products!
Dairy production is an activity with one of the longest traditions in Europe. Production companies have invested and evolved, with an important outlay in research and development that have allowed the industry’s modernization, transforming the European dairy industry into one of the most advanced in the world, equipped with cutting-edge technology.
乳品生產是歐洲歷史最悠久的傳統之一。生產公司的投資與發展，在研究和開發方面的重要投入，使該行業實現了現代化，使歐洲乳制品行業成為世界上最先進的，擁有尖端技術的行業之一。
Moreover, it has resulted in a tremendous diversity of products coming from various European regions. The European Union is one of the biggest producers of milk and dairy products such as butter, yogurt and cheese.
此外，乳品生產引起了來自不同歐洲地區的產品的巨大多樣性。歐盟是牛奶和乳制品(如黃油、酸奶和奶酪)最大的生產國之一。
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Milk is offered on the market in many varieties, each with different characteristics in order to meet the different needs of consumers, making possible to make purchasing choices based on habits, taste, frequency of purchase or the need for a particular diet, maintaining the fundamental contribution to health that milk provides daily. In recent years, scientific research has obtained new results that configure milk as a "naturally functional" food, that is, in addition to being nutritious, it protects our body.
具有不同特性的多品類牛奶被提供到市場，以滿足消費者的不同需求,使基于習慣、口味的購買選擇, 購買頻率或特殊飲食的購買需求成為可能。同時每日的牛奶供應也保證了人體的健康需求。近年來，科學研究取得了新的成果，認為牛奶是一種“天然功能性”食品，即除了營養外，還能保護我們的身體。
Yogurt is a function food par excellence thanks to its numerous and beneficial effects on health: from the enhanced digestion of lactose to the inhibition of the growth of pathogenic intestinal microflora, from the reduction of cholesterol to anti-hypertensive action. There are many types of yogurt on the market, in order to satisfy all the tastes and needs of consumers: there is the “whole”, with more than 3% fat, the “partially skimmed”, with a percentage between 1.5 and 1.8, and “lean”, with less than 1.5% fat. In addition to these, there are also those that differ in consistency: there is the creamy, the compact and even the drink. As for tastes, yogurt can be white, also called natural, or flavored with both fruits and other ingredients.
酸奶因其對健康的眾多有益作用而成為一種卓越的功能性食品:從促進乳糖消化到抑制致病性腸道菌群的生長，從降低膽固醇到抗高血壓作用。市場上的酸奶品類繁多，便于滿足消費者的各種口味和需求:有全脂的，脂肪含量超過3%的;脂肪含量在1.5 - 1.8之間部分脫脂的;脂肪含量在1.5%以下脫脂的。除此之外，還有那些在稠度上不同的:奶油型、濃縮型、飲料型。至于口味，有被稱為天然的白色酸奶，或者同時加入水果和其他成分的調味酸奶。
Butter is a product derived from ancient traditions and has managed to maintain its role in European cuisine. Community legislation requires butter to have a minimum fat content of 82%, 2% dry extract and 16% water; if it is salty (2%), the admitted fat content goes down to 80%. To prepare one kg of butter an average of 23-25 kg of milk is used.
黃油是源于古老傳統的產品，在歐洲烹飪中一直保持著它的地位。社區立法要求黃油的脂肪含量最低為82%，干提取物含量為2%，水分含量為16%; 如果是咸味黃油（咸度2%)，脂肪含量可以降到80%。制作一公斤黃油平均要用23-25公斤牛奶。
The cheese is suitable for people of all ages and is able to satisfy all tastes. It is also particularly suitable for growing children and young people, due to its high content of proteins, calcium and fats. For those who have dietary concerns or special needs, from the vast family of cheeses on the market today, it is possible to choose the ones that best suit their individual needs in terms of calcium intake, quantity of fat and energy. The offer of light dairy products, or in any case with a moderate caloric content, is now increasingly wide: thanks to the progress of technological processes, not only “modern” products such as cottage cheese, but also traditional Italian ones, can be found in lighter versions. Cow, goat, sheep or buffalo cheeses. Or mixed, born from the combination of milks of different species. Fresh cheeses, such as robiola and mascarpone, with spun paste such as mozzarella and provolone, aged such as Parmigiano Reggiano and Grana Padano, or “blue” like Gorgonzola. But all with one common denominator: the highest quality. A dairy product with lots of possibilities to combine with fruits, jams, honey, nuts…
奶酪適合所有年齡層的人，能夠滿足所有人的口味。基于它富含的蛋白質、鈣和脂肪，它還特別適合成長中的兒童和年輕人。對于那些有飲食問題或特殊需要的人來說，在現今龐大的奶酪家族市場中，可以選擇鈣攝入量、脂肪量和能量等方面都最適合他們個人需要的奶酪。隨著技術進步，現在越來越多的人能買到清淡的奶制品，或者熱量適中的奶制品:受益于工藝進步，不僅現代產品如白軟干酪，還有傳統的意大利奶酪，都可以在清淡的品種中找到；牛奶，山羊，綿羊或水牛奶酪。或者由不同品種的乳汁混合而成的奶酪；新鮮奶酪，如羅比奧拉奶酪和馬斯卡彭奶酪、馬蘇里拉奶酪和波蘿伏洛干酪、帕爾馬干酪和帕達諾干酪，或藍色的戈爾貢佐拉奶酪。但所有這些都有一個共同點:最高品質。它們可以與水果、果醬、蜂蜜、堅果等多種可能的搭配。
Enjoy Discovering the Shapes of taste from EU!
享受探索歐盟美味的過程！
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