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

Objective

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.

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

DEM - Demonstration contracts

Coordinator

STICHTING HET NEDERLANDS INSTITUUT VOOR ZUIVELONDERZOEK

Address

Kernehemseweg 2
6710 BA Ede Gld
Netherlands

Participants (5)

ARLA FOODS AMBA

Denmark

Address

Roerdrumvej 2
8220 Brabrand

CSK FOOD ENRICHMENT B.V.

Netherlands

Address

Pallasweg 1
8901 BA Leeuwarden

FEDERAL RESEARCH CENTRE FOR NUTRITION AND FOOD

Germany

Address

Hermann-weigmann-strasse 1
24103 Kiel

HANNAH RESEARCH INSTITUTE

United Kingdom

Address

KA6 5HL Ayr

LEERDAMMER COMPANY B.V.

Netherlands

Address

Steenovenweg 4
4145 KK Schoonrewoerd