Essential tool for training, information, and professional and technical training, the magazine Milk, founded in 1927, is still the reference point for the technicians of the dairy sector, for those who live with the world's milk. Thanks to the contribution of national and international experts collaborators, each month examines the issues that concern the entire chain of processing and processing of milk, cheese, yogurt and butter. It also proposes the reader different cues and current, providi