The Significance of DOP Certification for Provolone Cheese
- Classification:Chemical Auxiliary Agent, Chemical Auxiliary Agent
- cas no 117-84-0
- Other Names:DiOctyle Phthalate DOP
- MF:C6H4(COOC8H17)2
- EINECS No.:201-557-4
- Purity:99.5%, 99.5%
- Type:DOP
- Usage:Leather Auxiliary Agents, Paper Chemicals, Petroleum Additives, Plastic Auxiliary Agents, Rubber Auxiliary Agents, Textile Auxiliary Agents, Leather Auxiliary Agent,Plastic Auxiliary Agent,
- MOQ:200kgs
- Package:200kgs/battle
- Item:T/T,L/C
The DOP label acts as a mark of quality and authenticity. It tells consumers that this Provolone is not just any cheese, but a product with a rich heritage and guaranteed quality. This can justify higher prices, providing better returns for producers. Moreover, DOP certification opens up
DOP certification provides consumers with the assurance that they are purchasing a genuine and high-quality product with a strong connection to its place of origin. It also helps to support local
DOP: Quality and Heritage Tama Trading
- Classification:Chemical Auxiliary Agent
- CAS No.:117-84-0
- Other Names:DOP
- MF:C24H38O4, C24H38O4
- EINECS No.:201-557-4
- Purity:99.0%Min
- Type:non-toxic calcium zinc stabilizer
- Usage:Plastic Auxiliary Agents, Plastic Auxiliary Agents, Rubber Auxiliary Agents
- MOQ::10 Tons
- Package:25kg/drum
- Payment:T/T
- Application:PVC Plasticizer
DOP status guarantees a high level of quality and authenticity. Producers must adhere to strict regulations and standards to ensure that the product meets the required
The need for guaranteed authentic products began in the mid-1900s, when Italy's food and wine producers found themselves in trouble. As "Italian cuisine" gained popularity in the U.S. and abroad, the market was flooded with low-quality,
DOP Foods of Italy: A Tale of Culinary Heritage
- Classification:Chemical Auxiliary Agent
- CAS No.:117-84-0
- Other Names:DOP Bis(2-ethylhexyl) phthalate
- MF:C6H4(COOC8H17)2
- EINECS No.:201-557-4
- Purity:99 %
- Type:Plasticizer Colorless Oily Liquid DOP for pvc and rubber
- Usage:PVC shoe, PVC Air Blowing/Expander PVC/DIP Shoes
- MOQ::10 Tons
- Package:25kg/drum
- Application:PVC Plasticizer
- Item:T/T,L/C
Every step, from production to packaging, is regulated. Of course, not all local Italian specialities are recognized as DOP. Even more confusing, though, you have to always look for the DOP label to ensure the product is
The consortium tracks every part of the tomato growing process and ensures the final product meets their high standards of quality. Once they do, they are packed and each approved can carries the DOP symbol and a
A Guide To AOC and DOP Labels Gourmet Food
- Classification:Chemical Auxiliary Agent
- CAS No.:117-84-0
- Other Names:Dioctyl Phthalate
- MF:C6H4(COOC8H17)2
- EINECS No.:201-557-4
- Purity:99.5%min
- Type:Plasticizer, Dioctyl Phthalate
- Usage:Coating Auxiliary Agents, Leather Auxiliary Agents, Plastic Auxiliary Agents, Rubber Auxiliary Agents, Plastic Auxiliary Agents, Rubber Auxiliary Agents
- MOQ:200kgs
- Package:200kgs/battle
- Place of Origin::China
- Advantage:Stable
Similar to the AOC, the DOP guarantees that the milk of the cheese and production are on a certain location in Italy. Also, the Denominazione di Origine Protetta insure the methods of production must be traditional, and
These organisations certify the quality of raw materials and in particular compliance with the rules of production materials: a system which guarantees the acquisition of high quality products, made according to
DOP Piave DOP Cheese
- Classification:Chemical Auxiliary Agent
- CAS No.:117-84-0
- Other Names:DOP, diocty phthalate, 1,2-phthalate
- MF:C24H38O4
- EINECS No.:201-557-4
- Purity:≥99.5%
- Type:Oil drilling
- Usage:Plasticizer
- MOQ:200kgs
- Package:200kgs/battle
- Payment:T/T
PIAVE DOP cheese is produced according to the ancient rules of the cheese-making art, now compiled in “Production Regulations”, using only cow’s milk produced on farms in the province
The impact of climate change on the quality of Garda DOP olive oil is a critical consideration in the face of evolving agricultural systems. Understanding the effects of climate change on high-quality regional products (e.g., the Garda DOP olive oil) is essential for both producers and processors.
