08:09 Nov 28, 2011 

Had a long talk with the author and they decided to go with High Quality Milk and are stillthinking of whether to add an explanation (which I think they should). They seem to turn a deaf ear to my suggestions, thinking everyone (or at least all professional baristas, even those workign outside Italy) should have the same instruments available (including the milk) that are available here in Italy. I am going to close this without grading but I do want to thank you all for your input. -Eileen

03:41 Nov 20, 2011 

This is a specifically Italian concept, so it should either be left in Italian with an explanation, or taken out completely, depending on the customer's requirements.

18:37 Nov 19, 2011 

I think I will have a talk with the client and see if we can add (or subtract) something in the text to reflect the rules in both countries. The translation is a book for teaching baristas how to make cappuccinos and I suppose it should reflect what is available in the other countires. Thanks again and I will let you know what their end result is.
Eileen

18:07 Nov 19, 2011 

Boh !

18:04 Nov 19, 2011 

That that means that all milk sold in the supermarket (that is fresh in the refrigerator section) is infact grade A milk so there is no distinction between what would in Italian be Latte Fresco e Latte Alta Qualità

17:57 Nov 19, 2011 

Only Grade A milk is regulated under federal milk marketing orders. Read the link I posted.

17:50 Nov 19, 2011 

Aren't premium and grade A milks normal pasteurized milk? Or are they really subject to a different set of rules. Seems that here in Italy this is the case for Alta Qualità