The DAIRY CENTRE has observed a shortfall of knowledge about the microbiological and protein quality of raw sheep's and goat's milk in order to prevent technological problems in high-quality cheese production. This leads to a loss of process control that greatly affects the final quality of the product, both in terms of sensory properties and food safety. Every year, production batches that are unsuitable for sale are produced, resulting in financial losses and food wastage.
In brief, the overall aim of this project is as follows:
- To obtain traditional cheeses with high sensory and nutritional quality by studying the protein and microbial fraction of raw sheep's and goat's milk from the Basque Country.
- To provide solutions for small cheese producers so that they can obtain raw sheep's and goat's milk with a suitable protein composition and microbiological quality in order to produce their products without requiring any changes to the traditional production processes, while maintaining the typical organoleptic properties of each process and raw material.