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Cheese & yogurt: Innovations in the development of cheese and yogurt

Starting date: 15/10/2018 End date: 01/09/2020
Programme: Food Quality and Technology

Financing entities:

The general objective is to transfer to the sector different technologies that help small dairy craftsmen (cheese and / or yogurt), so that they are able to diversify their range of dairy products and, at the same time, reduce the by-products obtained and the Need to get stock of import ingredients (for example, milk powder for the preparation of cheese). This improvement in the sustainability of the processes implies a reduction in costs and the capacity to improve the quality and safety of the produced dairy foods