Abstract: The invention refers to a method consisting of treating food through the application of low-frequency waves in resonance with each pathogen, said waves being non-ionizing radiations, which differ from dangerous high-frequency waves, which are ionizing. This invention enables to obtain food without microbial contamination and without applying regular aggressive treatments. With this treatment a reduction of microbial contamination levels in food is obtained, acting on all kinds of microorganisms, both aerobic and anaerobic ones.

Abstract: The invention relates to a method for substituting saturated milk fats with unsaturated fats, mainly from olive oil. The invention is suitable for use in all types of curd and cheese production. The invention can be used to obtain very healthy products that do not have the high saturated fat and cholesterol content of conventionally produced cheeses and curds. The inventive method is performed with the emulsion technique using high-speed mixers employed in other food industries. The associated industrial production costs are similar to current costs.