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Content archived on 2024-04-19

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.

Fields of science (EuroSciVoc)

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Topic(s)

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Call for proposal

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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.

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Coordinator

GAIKER
EU contribution
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Address
EDIFICIO 202
48510 ZAMUDIO BIZKAIA
Spain

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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 (6)

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