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NEW CONCEPT AND NEW FERMENTATION TECHNOLOGIES TO IMPROVE THE QUALITY (TEXTURE AND FLAVOURS) OF QUARGS AND QUARG-LIKE PRODUCTS

Objective



The objective is to design a new method of quarg production where acidification and flavour formation are separated. This will allow for both better control over texture and flavour, and also for many more variants to be produced. It thus constitutes an improvement over known technology.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

Yoplait SA
Address
10 Rue Jean Jacques Rousseau
94200 Ivry-sur-seine
France

Participants (4)

ARISTOTELIAN UNIVERSITY OF THESSALONIKI
Greece
Address
?
5454006 Thessaloniki
BUNDESANSTALT FUR ALPENLANDISCHE MILCHWIRTSCHAFT ROTHOLZ
Austria
Address

6200 Jenbach
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INRA)
France
Address
Rue De L'universite
Paris
TEAGASC
Ireland
Address
Sandymount Avenue
4 Fermoy