Improving food safety, eficiency of production and quality of european cheeses by lactic ferments made of indigenous bacteria

Objective

The lactic ferments or starter cultures are used averagely in manufacturing of cheeses, as a mean of improving the effectiveness in the production and in the alimentary safety of the final product. Lactic bacteria constitute these lactic ferments, mainly lactococci, that are marketed by big companies. As consequence, hundred of cheese dairies in the whole EU use the same "standard"ferments. The sensorial qualities of the cheeses spread to be homogenized and todiminish, therefore, the sensorial characters of the different cheeses. With this project it is sought;
i) To design protocols for obtaining and characterization of native lactic strains from different regions.
ii) To perform the industrial production of starter cultures made of native bacteria.
iii) To give such ferments to the companies of the respective regions, allowing in this way a better conservation of the sensorial qualities of the product and an improvement of the alimentary safety and the efficiency of production.

Programme(s)

• FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Topic(s)

• 1.1.1.-1. - Key action Food, Nutrition and Health

Funding Scheme

Coordinator

Participants (1)