THE PROJECT TAKES INTO ACCOUNT THE PREPARATION OF SILAGE FOR FEEDING IN BUFFALO BREEDING, THE MAIN SOURCE OF THE LACTIC MICROFLORA THAT GIVES RISE TO NATURAL CROPS, CAPABLE OF DRIVING THE TRANSFORMATION TO PDO CHEESE THE VARIATIONS ON THE METHODS OF REARING AND ON THE FEEDING OF LACTATING ANIMALS THAT OCCURRED OVER THE YEARS, HAVE PROFOUNDLY AFFECTED THE ECOSYSTEM THAT UNDERLIES THE TYPICALITY OF LACTIC MICROFLORA IN MILK INTENDED FOR BUFFALO MOZZARELLA (MDBC). THERE WAS AN INCREASE IN ANTI-DAIRY MICROFLORA. THE PRESERVATION OF THE QUALITY OF SILAGE, THROUGH TREATMENT WITH NATIVE CULTURES OF LACTIC FERMENTS, CAN RESTORE THE MICROBIAL ECOSYSTEMS OF THE STABLE. IN PARALLEL, THE PROJECT AIMS TO CREATE NEW FERMENTED PRODUCTS WITH POTENTIALLY HEALTHY CHARACTERISTICS, SUCH AS KEFIR, BUFFALO MILK OR CHEESE-MAKING WASTE MATERIAL, OR SUCH AS WHEY AND RICOTTA. THE AZIONS