Cheese & yogurt: Innovations in the development of cheese and yogurt
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Starting date:
15/10/2018
End date:
01/09/2020
Programme:
Food Quality and Technology
Principal investigator:
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
