engleski

Presentation of the Project “Potential of microencapsulation in cheese production” (KK.01.1.1.04.0058)

The aim of this research is development of innovative technologies in cheese production and conservation of biodiversity. Scientists from Department of Dairy Science, Department of Chemistry and Department of Animal Science from Faculty of Agriculture, Department of Hygiene, Technology and Food Safety from Faculty of Veterinary Medicine and Department of Physical Chemistry from “Ruđer Bošković” Institute make project team with interdisciplinary approach and complete synergy in research. The main goal is to extract rennet from suckling lamb’s abomasum and prepare it for cheese production in microencapsulated form which is innovative in cheese production. Hypothesis is that this procedure will protect enzyme activity which will have significant effect on cheese quality and yield in production and will be successfully used as part of production technology of all types of cheeses but mainly traditional and “boutique” varieties. The rennet efficiency will be tested for: coagulation properties of raw and pasteurized cow, goat and sheep milk used in production of various types of cheese by determination of its rheological features and coagulum microstructures, evaluation of sensory properties and determination of aromatic compounds in produced samples. If this project proves rennet efficiency, it could become new standard for modern cheese production and enable application of innovative technologies in production of high quality safe food with added value. Project implementation will increase research team abilities to conduct top research in the field of bio-technical, bio- medicine and natural sciences while given results will be crucial for development of applied solutions in the industry.

biodiversity ; innovative ; microencapsulated form ; modern cheese production ; rennet

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