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DESIGN AND PRODUCTION OF AN ENZYMATIC AND MICROBIAL MIXTURE TO IMPROVE THE PROCESS EWE'S CHEESE SAFETY AND QUALITY AND TO GET A NOVEL FUNCTIONAL FOOD AS A RESPONSE TO EUROPEAN DEMAND FOR NEW PRODUCT LOW IN CHOLESTEROL AND PROTEIN ENRICHED

Objective



The objective of the project is to design and produce a specific enzymatic and microbial mixture for improving different types of ewe's cheese making processes. The micro-organisms will be genetically stabilized by selecting phage resistant lines. For the production of the enzymes, lactic micro-organisms isolated from raw ewe's milk and from cheeses in different states of ripening will be used. The selection of the strains will be done according to their enzyme activities: proteinase; peptidase, amino-peptidase, lipase and esterase. The enzymatic mixture will be able to accelerate the ewe's cheese ripening and by using the selected mixture of enzymes and micro-organisms a characteristic ewe's cheese flavour in processed cheese will be developed.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

GAIKER
Address
Edificio 202
48510 Zamudio Bizkaia
Spain

Participants (6)

Biocatalysts Ltd.
United Kingdom
Address
Main Avenue
CF37 5UT Pontypridd
COOPERATIVE BERRIA
France
Address

64240 Macaye
Iparlat SA.
Spain
Address
Poligono Soto Aizoain S/n
31080 Pamplona
UNIVERSIDAD DEL PAIS VASCO / EUSKAL
Spain
Address
Barrio Sarriena S/n
48940 Ieioa
UNIVERSIDAD PUBLICA DE NAVARRA
Spain
Address
Avenida Del Ejercito 2
31002 Pamplona
UNIVERSITY COLLEGE CORK
Ireland
Address
Western Road
30 Cork