The overall objective of this project is to investigate the processes followed in the production of different types of cheese and to analyse the different ripening techniques available, measuring critical technological parameters during production.
Throughout this project we will work on the following lines of research:
- Analysis and development of processing processes for each cheese technology.
- Analysis and application of cheese ripening techniques.
- Analysis and measurement of critical production technological parameters.
- Analysis of the microbiota of milk and cheese responsible for the evolution of sensory and healthy characteristics.