Adaptation of nutrition and livestock management practices to produce milk suitable for cheese making

MILKSUIT
Good Health and Weel-being Decent Work and Economic Growth Industry, Innovation and Infrastructure Climate Action
Project details

Abbreviation: MILKSUIT

Start date: 2024-10-01End date: 2025-12-31

Funding: Kooperaziorako Laguntzak 2024 Eusko Jaurlaritza– 00008-COO2024-65 Espediente zenbakia

Description

The main objective of the innovation project presented in this call for grants is to implement changes in the cow's milk production system through animal management that improves livestock feed and BPHs to obtain high-quality milk from both a microbiological and physical-chemical point of view for its transformation into safe cheeses with distinctive sensory qualities. Ultimately, the aim is to improve the technological suitability of cow's milk produced on farms in the Basque Autonomous Community for cheese making.  

Participants
  • Leartiker Dairy Centre 
  • Neiker 
  • Aitor Zapirain 
  • Beñat Telleria 
  • Ondazarte Gain S.L. 
  • Urruela S.C. 
Activities carried out by Leartiker
  • Characterize the initial situation and management of the livestock farms participating in the cooperation group (CG) in relation to the aspects that determine the quality of the milk produced, with special attention to livestock feeding and hygiene and health practices (especially regarding milking and milk storage and handling). 
  • Carry out a diagnosis of the most deficient aspects in relation to nutritional and microbiological composition. 
  • Based on this initial information, propose changes in livestock management and feeding, focusing especially on those that will bring about improvements in the shorter term, and advise farms on how to implement them.  
  • Analyze the physicochemical and microbiological quality of the milk produced on the farms at the start of the project and once the changes in animal management have been introduced, from the point of view of food safety and cheese-making technology. The evolution of the quality of the milk obtained on the farms during the process of implementing the innovative practices will be monitored by taking samples of the milk when it is milked and when it is used to make cheese. 
  • Produce batches of cheese from milk with improved technological properties. 
 
 
 

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