The main objective of this project is to develop innovative cow's milk cheeses with high typicity by improving recipes and adapting them to the desired specific characteristics. To ensure high quality in cheese production, strategic control of the technological and physicochemical properties of milk is essential. Therefore, a detailed study will be conducted on the microbiological and physicochemical properties of cow's milk from the Basque Country.

In addition to analyzing milk quality, comprehensive physicochemical studies will be conducted throughout the cheese production process. Based on the results obtained, key ratios in cheesemaking will be calculated, optimizing the fundamental technological parameters of each production.

Furthermore, strict microbiological control will be implemented to ensure that cheeses made with raw milk comply with all current microbiological criteria. Sensory evaluations will also be carried out at different stages of the maturation process, and depending on the type of cheese, tasting moments will be determined following the internal working methodology, enabling a systematic assessment of product development and organoleptic quality.

• Leartiker Dairy Centre

• Analysis of the technological and microbiological capacity of cow's milk from the Basque Country.
• Definition of technological parameters to produce different types of cheese.
• Research on the aging processes of new cheese varieties.
• Development of pilot-scale production trials.
• Physicochemical characterization of new cheese varieties.
• Sensory evaluation of new cheese varieties.