PETITE TRUFFLE

Cultured pasteurized milk is a source of high-quality protein and essential nutrients like calcium. The culturing process can enhance digestibility and probiotic content. Pasteurization ensures safety by eliminating harmful bacteria.

Pasteurized cream is a rich source of dairy fats and fat-soluble vitamins. Pasteurization ensures the elimination of harmful bacteria, making it safe for consumption. It adds a creamy texture and flavor to foods.

Truffles are a gourmet ingredient known for their unique flavor and aroma. They contain antioxidants and may have anti-inflammatory properties. Truffles are often used in small amounts to enhance the flavor profile of dishes.

Olive oil is a healthy fat rich in monounsaturated fatty acids and antioxidants. It is known for its heart health benefits and anti-inflammatory properties. Cold-pressed extraction preserves its nutritional quality.

Truffle juice is used to impart truffle flavor to foods. It is typically derived from the cooking or pressing of truffles. While it enhances flavor, it does not provide significant nutritional benefits.

Salt is used as a seasoning and preservative in foods. It is essential for maintaining fluid balance and nerve function. Excessive consumption can lead to health issues such as hypertension.

Black truffle aroma is used to enhance the sensory experience of foods. It is typically a synthetic or natural extract that mimics the flavor of truffles. While it adds flavor, it does not provide nutritional benefits.

Microbial enzymes are used in food processing to aid in the breakdown of proteins and fats. They are derived from microorganisms and are considered safe for consumption. These enzymes improve texture and flavor in cheese production.