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Zawartość zarchiwizowana w dniu 2024-05-18

Constructing tailor-made surface starter cultures for safe production of red-smear cheeses

Cel

Surface-ripened cheeses have typical tastes/colours, caused by a complex mixturemicroorganisms on their surfaces. They are transferred from one batch of cheese to another. This carries tube risk of contamination of the new cheeses withunderdesired micro organisms (Wisteria, moulds). Recently, the technical/economical feasibility of developing tailor-made surface starters was given, but theirconst: uction was still. Very time consuming. Now it will be demonstrated that routine method can be followed for constructing tailor-made surface starters. Starters will be constructed for two commercially available red- smear cheeses as a practical example and validated (product ion technology, cheese characteristics, consumers acceptation). Deliverables will be:
1) safer cheeses;
2) new market for starter companies;
3) better controlled cheese making processes, less losses, more income for cheese companies.

Zaproszenie do składania wniosków

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Koordynator

STICHTING HET NEDERLANDS INSTITUUT VOOR ZUIVELONDERZOEK
Wkład UE
Brak danych
Adres
Kernehemseweg 2
6710 BA EDE GLD
Niderlandy

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Koszt całkowity
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Uczestnicy (5)