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Content archived on 2024-05-29

A barrier for preventing pathogenic bacterial growth in cheese from non pasteurised milk

Objective

Proposal abstract: Need: There is a specific need for a technology that enables a cost-effectively barrier against pathogenic bacterial growth in raw milk cheeses in order to produce safer cheese. When producing cheese from non-pasteurised milk there is no barrier available for protecting pathogenic bacteria to grow other than Good Manufacturing Practice (GMP). The pasteurisation that is an effective barrier to inactivate bacteria in the raw milk destroys the characteristic taste and flavour of the raw milk cheeses and pasteurisation is therefore not an alternative barrier for these producers.

The estimated 110 000 raw milk cheese SME producers in Europe therefore need a robust barrier that can prevent pathogenic bacteria from growing in their cheeses without affecting the preferable taste and flavour. The European Alliance for Artisan and Traditional raw milk cheese products, EAT, is a group of European SMEs producing raw milk cheeses.

Fields of science (EuroSciVoc)

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Keywords

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Topic(s)

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Call for proposal

Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.

FP6-2004-SME-COLL
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Funding Scheme

Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.

Collective - SMEs-Collective research projects

Coordinator

NOFIMA MAT AS
EU contribution
No data
Address
Osloveien 1
AAS
Norway

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Total cost

The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.

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Participants (10)

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