The main aim of the project is to provide solutions for small producers of cheese and dairy products, allowing them to have raw milk whose protein and microbiological profile is suitable for the production of their products without requiring any changes to traditional production processes or the addition of industrial cultures, enabling them to maintain the typical organoleptic properties of each process and raw material.
For this purpose, the following specific technical objectives were established:
O1: Study of the protein composition of the raw milk.
- Detailed analysis of the protein composition (% of each type of casein, % of whey protein and % of urea) of milk from small farms in the Basque Country.
- Analysis of the results and study of their impact on:
- The animal’s state of health.
- Milk yield.
- Cheese yield.
- The technological process used to produce the different types of cheese and dairy production.
- The definition of the protocols to be followed in the event of imbalances.
O2: Study of the spoilage bacteria present in raw milk.
- Qualitative and quantitative identification of spoilage flora present in raw milk.
- Establishing the cause-effect relationship between the presence of certain spoilage bacteria and specific technological problems, which is important for determining the defect caused and taking corrective measures.
- Establishing a protocol to prevent the growth of spoilage flora to the detriment of favourable lactic flora from a cheese production technology standpoint.
O3: Study and development of new native cultures.
- Isolating, identifying, preparing, preserving and marketing bacteria strains specific to each region.
- Establishing a working method to prepare “native” mesophilic and thermophilic cultures specific to each farm.
Analysis of the protein fraction of the milk.
Research into the lactic spoilage flora in the raw milk.
Definition of a working method for the production, use and preservation of native cultures.